Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
It’s been a little over a month since we returned from our Europe trip and I’m already longing for the opportunity to go back again. While we enjoyed some pretty incredible food in every place, our time in Florence was hands down some of the best food I’ve ever eaten.
And that says a lot.
One of our favorite places was a tiny trattoria that we stumbled upon for lunch the first day. There was no menu, or English for that matter, just a chalkboard at the front of the restaurant letting you know what was cooking. Since we were in Tuscany, I quickly scanned for pappa al pomodoro or pasta fagioli, two rustic soups that I planned on eating at just about every meal.
While those didn’t disappoint (thankfully they were both on the menu and of course we tried them), the real star of the meal was a simple spaghetti with Arrabbiata sauce. A last minute order, mostly to appease BL, became the best pasta dish I’ve ever had. If you know my grandmother, you know that’s quite a compliment.
The foodie/perfectionist/Italian in me was determined to recreate it as soon as we got home. Four tries later, I present to you a spicy, warm sauce that’s worthy of any Tuscan trattoria.
Al Tranvai, thank you for one of the best meals of our trip and the inspiration to continue to hone my Italian skills. I tossed the warm pasta with roasted zucchini before topping it, a great way to add another vegetable to the meal and decrease the calorie density of the dish.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Arrabbiata Sauce over Roasted Zucchini Pasta For the Sauce
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