Meatless Monday: Fettuccine Arrabiata

If there's one thing I learned on my 2-week vacation to Italy, it's that the simple things in life are also the best: whiling away the day at a cafe, spending hours enjoying a leisurely meal, a glass of wine in the sunshine and long walks marveling at art and architecture. In Italy, the same […]

spicyvegetarianpasta

If there’s one thing I learned on my 2-week vacation to Italy, it’s that the simple things in life are also the best: whiling away the day at a cafe, spending hours enjoying a leisurely meal, a glass of wine in the sunshine and long walks marveling at art and architecture. In Italy, the same principle applies to cooking. With just a few good-quality, fresh ingredients you can create a simple meal that is even more enjoyable than a complicated one.

We made this pasta using fresh onions, bell peppers and herbs from the garden at the farmhouse we rented. The rest of the ingredients came from a local coop. We enjoyed it while sitting in the sunshine, surrounded by Tuscany’s beautiful rolling hills and cats lazing in the sun.

1 package of fresh fettuccine
One can crushed tomatoes
Olive oil
1 green pepper
1 red pepper
1 yellow onion
2 cloves garlic
Cayenne pepper flakes
Olive oil
Fresh herbs (basil, thyme, oregano)
Salt and pepper

In a medium pot, sautee half the onion and one clove of garlic in olive oil. Add crushed tomatoes and stir to combine. Add salt, pepper, cayenne pepper and fresh herbs, to taste. Let simmer.

Heat olive oil in pan. Add chopped onions and sautee for two minutes. Add garlic, red and green pepper and salt and pepper.

Boil water and cook pasta according to package instructions.

Combine veggies and sauce. Enjoy with a glass of red wine (we did)!

-Katharine Watts, Associate Web Editor

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