Ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 29 ounces canned tomatoes diced, undrained
- 16 ounces no salt added tomato sauce
- 2 tablespoons chopped fresh parsley
- 16 ounces pasta
Make it step by step
- Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in balsamic vinegar and next 9 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.
- Cook pasta according to package directions. In a large serving bowl, toss the cooked and drained pasta with the arrabbiata sauce and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.