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Friday, April 5, 2019

Vegan Cavatappi Arrabbiata

Delicious Cavatappi Noodles Tossed In A Fresh Red Wine San Marzano Tomato Sauce, With Perfectly Seasoned Sauteed Eggplant and Parmigiano Reggiano Cheese.


  • Cavatappi pasta
  • Crushed San Marzano Tomatoes 
  • Tomato paste
  • Diced onions
  • Minced garlic
  • Red Wine
  • Salt & Pepper
  • Oregano Seasoning
  • Sugar
  • Chili flakes
  • Eggplant
  • Extra Virgin Olive Oil
  • Parmigiana cheese
  • Rosemary Sprig


  1. Cook your cavatappi pasta according to packaged instructions. drain and set aside
  2. Heat a pan on medium high heat and add some olive oil. Saute your diced onions and minced garlic for about 5 minutes while stirring.
  3. Stir in your crushed tomatoes, tomato paste, red wine, oregano seasoning, parmigiano cheese, sugar, and chili flakes. Stir and mix well constantly for about 6-7 minutes. Turn the heat off.
  4. Slice and dice your Eggplant, rinse well, then pat dry with paper towels. Heat a pan on medium high heat and add some extra virgin olive oil.
  5. Saute your diced eggplant (season with salt and pepper) for 4-5 minutes on both sides or until they become golden brown.
  6. Toss your pasta noodles in the your pot of tomato sauce along with your sauteed diced eggplant.
  7. Plate, garnish with a rosemary sprig and serve. Enjoy!
Notes: If your like me use a slotted spoon to plate your dish and have less tomato sauce. A little bit goes a long way for me.

Recipe by Vance Harris

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