SEPTEMBER 2019 | The Honest Spoon


This is one of those things I don’t usually share. It’s so simple, so easy….that I think people won’t be interested. Then, there’s a part of me that says “ it’s SO EASY people DO want to know”! Alas, here we are- the other side won.

To be clear- we just spent the entire day outside doing yard work. We were all tired and hungry. I was is NO mood to be making dinner. I spotted a can of diced tomatoes in the pantry, grabbed some angel hair and decided to make a 20 minute arrabiata.

SO easy! WHY don’t I make this more often???? I used to love when my Mom made this growing up!!! Extra bonus? My boys love it too!

Here’s what you’ll need:

Extra Virgin Olive Oil

Half of one Onion

Four cloves garlic

One 15 oz can of PLAIN diced tomatoes


Chili Flakes

One pound (one box) pasta

Let’s get cooking!!!


If you want to hear me rave about gluten free pasta, or if you’re looking for another vegan option- check out these easy pasta recipes:

Rustic Cauliflower Pasta  

Simple Summer Pasta

Creamy Cauliflower Leek Soup

Creamy Mushroom Soup


| Serves 6 |


  • 1 pound cooked Barilla Angel Hair ( for gluten free- Barilla Gluten Free Spaghetti )

  • 15oz can plain diced tomatoes * 1/2 can water (see Method below)

  • 1/2 med onion, minced

  • 1/2 tsp of chili flakes

  • 4 minced garlic cloves

  • 1/3C extra virgin olive oil

  • 1/2 tsp salt

  • 1/2 tsp ground pepper

  • 8-12 Fresh Basil Leaves, chopped

METHOD, sauce:

1. Combine olive oil , onion, garlic and chili flakes in a large nonstick skillet until starting to turn clear. Do not brown onion.

2. Add tomatoes, half can of water (use empty tomato can), half chopped basil and salt & pepper.. Cover and simmer for 10-12 minutes.

3. Add 1 lb cooked pasta to saute. Stir, garnish with the rest of basil and serve immediately.