So the no meat thing is going great. I am not so great when it comes to the vegan aspect, because, well, I like cheese on stuff. LOL!

My son made this, it's from Williams and Sonoma...FABULOUS!

Penne Arrabiata

1/4 cup extra virgin olive oil
4 cloves of garlic, thinly sliced
generous pinch of red pepper flakes
1 can plum (roma) tomatoes, chopped with juice
Salt
1lb Penne
12 fres basil leaves coarsely chopped
Leaves from 2 or 3 large fresh marjoram or oregano sprigs, minced

Bring a large pot of water to boil. Meanwhile, in a large frying pan over low heat, warm the 1/4 cup olive oil. Add the garlic andsaute just until it starts to color, about 1 minute. Add the red pepper flakes and saute for 1 minute. Add the tomatoes with their juice, raise the heat to medium-high, and cook uncovered, stirring occassionally, until the sauce has thickened, about 15 minutes. Season with salt to taste.

Generously salt the boiling water, add the pasta, and cook until al dente, 10 to 12 minutes. Drain well. Put the pasta in a warmed large, shallow bowl and poor on the tomato sauce.
Add the basil and oregano (or marjoram) drizzle with olive oil, and toss. Serve immediatley.

It was yummy!

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