Chickpea Penne Arrabbiata
Chickpea Penne Arrabbiata
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- No Meat
- Short
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
THIS VEGETARIAN PANTRY PASTA RECIPE IS AN ITALIAN STAPLE THAT USES SAN MARZANO TOMATOES, CHILI FLAKES, GARLIC AND ROMANO CHEESE.
Pantry Pasta Recipes

Ingredients
Serves 4
1 | Box Barilla Chickpea Penne pasta |
4 | Tablespoons extra virgin olive oil, divided |
2 | Cloves garlic, sliced as thin as you can |
1 | 28-oz can San Marzano tomatoes |
1 | Tablespoon Italian parsley, chopped |
½ | Cup Romano cheese, grated [optional] |
To taste | Calabrian spicy pepper or red pepper flakes |
To taste | Sea salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta according to package directions.
Step 2
Meanwhile, in a skillet gently infuse garlic with 3 tablespoons olive oil over medium heat. When it starts frying add red pepper and soon after tomatoes and ½ cup of hot water.
Step 3
Season with salt and bring to simmer; cook for 10-12 minutes.
Step 4
Drain pasta and toss with sauce over high heat.
Step 5
Turn off heat, finish with parsley, cheese and drizzle remaining olive oil before serving.

Chickpea Penne Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Penne made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for a selection of our favorite Chickpea Penne Pasta recipes!
- Shape Penne
- Cook time 7–9 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta