Source of Recipe
Master Chef Don Easley
This is an Italian dish and is normally served with parmesan cheese. The fat content depends on the amount of olive oil used as all other ingredients are virtually fat free. **Arriabata is Italian for angry, referring to the hot pepperoni in the sauce.
List of Ingredients
Ingredients (use vegan versions):
500g Penne rigate (or any other durum wheat pasta containing no eggs)
minimum 2 cloves of garlic, crushed. (the more the better)
10 hot peppers, sliced. Mix mild and hot according to taste)
10 large pitted olives, sliced
5 tomatoes, chopped
1 can crushed tomatoes
1 glass vegan white wine
4 tablespoons chopped parsley (or as much as you like)
salt, vegan sugar,pepper and lemon juice to taste
minimum 1 tablespoon Olive oil, the more the better
5 capers, crushed
Heat the oil in a pan and add the olives, garlic, fresh tomatoes, parsley, capers and hot peppers and fry for 5 min.,stirring all the time. Keep the heat high. Add vegan wine and let the mixture boil up. Add the canned tomatoes and season to taste. Turn down the heat and let it simmer.
Meanwhile cook the pasta in boiling, salted water (no oil needed for durum pasta)until al dente (chewy). The sauce is ready as soon as the pasta is. Drain the pasta, stir into the sauce and serve.