Protein Packed Pasta Arrabbiata

At restaurants I am not the person to order the same dish over and over again. Of course there is one exception to this rule: In our town we have a branch of a chain that serves Italian food. They have a couple of vegan options and still every time we visit that place, I order pasta arrabbiata. It is such a minimal dish that is still so tasty! At the restaurant they make it by frying fresh garlic and chilis in hot oil for a couple of seconds before they add the tomato sauce. And that is, in my opinion, the only secret to a good pasta arrabbiata.

For this homemade version I wanted to do something slightly more fancy. I started by using roasted peppers in addition to the tomatoes and I cooked the pasta together with edamame (green soy beans) to add more protein. The pasta was meant to be very fancy, too. I used dischi volanti: flying saucer pasta. But the they turned out to be a little disappointment. Uncooked they looked like really neat flat snail shells. After cooking they fell apart like a failed NASA project. So while the pasta might look not that perfect, the recipe is absolutely delicious. And look at the colours! I swear this pasta dish will make your grey winter day. Also, isn’t hot food the best remedy whenever you feel cold?

Protein Packed Pasta Arrabbiata

The chilis I used were habaneros and Bolivian rainbow chili peppers. The second is quite an amazing pepper! It comes in different colours with a range from yellow-white over bright red to purple! And since it’s not very easy to find different peppers in Germany where we usually have to settle for one variety called pepperoni, I grab every chili variety I can spot and freeze it. I am a secret chili hoarder.

Protein Packed Pasta Arrabbiata

Protein Packed Pasta Arrabbiata

2 Servings


1 large red bell pepper
200 g (7.14 oz) cherry tomatoes, quartered
1 tablespoon olive oil
5 cloves garlic, minced
minced chili peppers to taste
salt and pepper
120 g (4.28 oz) dischi volanti or elbow macaroni
200 g (7.14 oz) frozen, shelled edamame


Preheat the oven to 200°C (400°F).

Half the bell pepper and remove stem and seeds.

Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.

Transfer to a bowl and cover with a plate.

Let cool completely.

Peel off the skin and place the peppers in a blender.

Add tomatoes and purée.

Heat oil in a pan and fry garlic and tomato for about a minute. Make sure the garlic doesn't start to brown.

Add puréed peppers and tomatoes.

Cook for 2-3 minutes.

Season with salt and pepper.

Set aside.

In a large pot, bring 2-3 litres of salt water to a boil.

Add pasta and edamame and cook according to pasta package directions.

Drain the pasta and mix with the sauce.

Serve immediately.






  • SB_London
    4 months ago

    It’s good that you have an Italian restaurant that has vegan dishes. I lived in Germany in the mid-90s and I was vegetarian. As Italian cuisine tends to have a lot of vegetarian dishes, I thought Italian restaurants would be a safe bet for eating out. However I discovered that despite asking for either basic tomato or arrabbiata sauce and double checking it was “ohne fleisch”, I would still get dishes that had meat. The waiter would insist that of course it was “ohne fleisch” as speck or schinken was not considered meat – the pieces were too small :)
    I resorted to Lebanese or Turkish restaurants instead. The meat was meat but there were plenty of vegetarian dishes too.
    I will try your recipe. The flying saucers look good.

    • 4 months ago

      Wow, what an uncomfortable experience!
      A lot has changed since the90s though, especially in cities. Many restaurants even have vegan labeled options.

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