Red, Black, and Garlicky!
Tender black pasta cloaked in a garlicky, chunky diced tomato sauce that is ready in less than 20 minutes but tastes like it has simmered much longer thanks to the dehydrated Arrabbiata spice mix. Add a burst of fresh basil to the party, and your tastebuds will be dancing tonight!
I often make this dish using our hand-made Italian squid ink pasta and top it with some shrimp simmered for a few minutes in the sauce, but this time, I decided to BE BRAVE and try a vegan version using pasta made from black beans. It turned out great – vegan, gluten-free, full of protein, and with that familiar al dente texture of regular pasta.
This sauce is one to put in your back pocket for any day of the week – super fast and delicious it uses our Arrabbiata spice mix (arrabbiata means “angry” in Italian) which is not overly spicy but lends a slow simmered depth of flavor to the canned diced tomatoes. Feel free to ramp up the spice level with additional red chili flakes, and remember it will taste fantastic on any pasta you pair it with.
Personally, I say, go crazy with the quantity of garlic you use, and brighten everything with a sprinkle of fresh basil, some lemon zest, and a quick squeeze of lemon juice as you serve it
Mangia, Mangia!
Black Spaghetti Arrabbiata
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 tablespoons O&V Garlic EVOO *
1 shallot, thinly sliced
1/3 cup O&V Arrabbiata Spice mix *
6-7 garlic cloves, thinly sliced
1 cup white wine (or vegetable stock)
2 cans fire roasted diced tomatoes
Salt to taste
Additional red chili flakes to taste
¾ cup fresh basil, chopped
Zest from one lemon
8 oz black bean pasta or O&V squid ink pasta (See Chef Note)
12 oz peeled and deveined shrimp (optional)
Lemon wedges to serve
Preparation
Cook the black bean or squid ink pasta according to package directions and drain.
In a large saucepan, heat the Garlic EVOO on medium low heat and add the sliced shallots and sauté for 1-2 minutes. Add the sliced garlic and the Arrabbiata spice mix and sauté for 2-3 minutes.
Add in the white wine, increase the heat and reduce by half. Pour in the diced tomatoes with their juices, and cook down till reduced and thick. If cooking with shrimp, add them a few minutes after the tomatoes, so they cook while the liquid reduces. The shrimp should be done in about 4 minutes, so don’t add them too early or they will overcook and get stringy. Add salt to taste.
Add the drained pasta to the sauce and combine well. Stir in the lemon zest, fresh basil and chili flakes to taste and serve hot with lemon wedges to squeeze onto the pasta.
Serves 4-5
Total time: 20 minutes
Chef Note
I love using our O&V Squid Ink pasta in this dish and topping the pasta with shrimp, but to convert this to a gluten free and vegan option, you can use pasta made from black beans to provide the same wonderful black and red visual appeal. This dish will taste amazing with regular pasta too.
Notes
* The Garlic EVOO adds a nice layer of garlicky flavor that is further enhanced by the garlic cloves. You can use an unflavored EVOO and add additional cloves of garlic. The Arrabbiata spice mix is amazingly easy to use with a tremendous flavor punch from the tomatoes, onion, parsley and chili powder in it, there is no easy substitution, but email me for a similar recipe if you prefer. The Squid Ink Pasta and Arrabbiata spice mix are available at most Oil & Vinegar Stores.
Categories: Entrée, Vegetarian, Gluten Free, Vegan, Pasta, Squid Ink Pasta, Black Bean Pasta, Garlic EVOO, Arrabbiata Spice Mix, Black Bean Pasta, Red & Black Pasta Dish, Plant Based, Mediterranean Diet, Easy Weeknight Meal, 30-Minute Dinner,
