Spanish-Style Spicy Tomato Pasta | Irresistibly Delicious & Easy To Make

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

crushed tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a vibrant flavor, while canned are often cheaper.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives offer a different flavor profile and are sometimes less expensive.

Cut the fresh tomatoes in half and finely grate them into a large bowl.

Thinly slice the jarred roasted red bell peppers.

Thinly slice the black pitted olives.

Finely chop the onion and roughly chop the garlic.

Add cold water to a stock pot, season with sea salt, and heat until boiling.

In a large fry pan, heat olive oil over medium heat for about 1 minute.

Add the chopped onion and garlic to the pan, mixing continuously for about 4 minutes until lightly sautéed.

Add the roasted red bell pepper, hot smoked paprika, sweet smoked paprika, and dried thyme to the pan and mix well.

Add the grated tomatoes and sliced black olives to the pan, season with sea salt and black pepper, and mix well.

Simmer the tomato sauce on medium heat for 10 to 15 minutes until thickened.

Once the water in the stock pot is boiling, add the penne pasta (225 grams) and cook according to package instructions, about 11 minutes for al dente.

Reserve some starchy pasta water before draining the pasta.

Once the sauce is thickened, combine the pasta with the sauce, adding reserved starchy water if necessary.

Serve topped with finely grated manchego cheese and chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens