Penne with Tomato Sauce
A quick vegan pasta recipe that pairs penne with a rich, herby tomato sauce for a cozy and satisfying meal.
Ingredients
- 200 g 7 oz penne pasta
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 can 400g / 14 oz crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes optional, for spice and attitude
- Salt and black pepper to taste
- 1 tablespoon chopped fresh basil optional but fancy
- Extra olive oil for garnish yes, again
Instructions
- Boil penne in salted water until al dente. Try not to overcook it while checking your texts.
- In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant and slightly golden.
- Pour in crushed tomatoes. Stir in oregano, salt, pepper, and chili flakes if you're feeling spicy.
- Let the sauce simmer for 10–12 minutes, occasionally stirring with love (and low expectations).
- Drain pasta, toss it into the tomato sauce like you’re tossing away life’s drama.
- Mix well to coat. Sprinkle fresh basil if you want to feel like a real chef.
- Serve warm, with a drizzle of olive oil and a sarcastic smirk.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Iron: 14%
- Vitamin C: 18%
- Vitamin A: 12%
- Magnesium: 10%
- Vitamin B6: 6%
💡 Additional Notes/Tips
- Add a splash of balsamic vinegar to the sauce if you're feeling bold.
- Stir in cooked lentils for extra protein without losing the plot.
- Leftovers heat up beautifully, if you’re capable of restraint.
- Want creamy without dairy? Blend a few cashews into the sauce.
- This also works with gluten-free pasta—go wild.