Arrabbiata Vegetable Sauce

Name: Arrabbiata Vegetable Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 700 g arrabbiata sauce (from a jar or home-cooked); 1 pcs red pepper (very finely diced); 1 pcs small courgette (finely grated); 40 g tomato purée; 0.5 tsp chilli flakes (to taste)

Spicy tomato sauce with pepper and courgette; also doable from a good ready-made sauce.

Sauce
Very easy
4 servings
vegan

Drying temperature

60 °C

Drying time

8–12 h

Dry weight

65 g/serv.

Rehydration water

280 ml/serv.

Soak time

12 min

Calories

150 kcal/serv.

Which dehydrator? Find one for 60 °C with a timer →

Ingredients

700 garrabbiata sauce · from a jar or home-cooked
1 pcsred pepper · very finely diced
1 pcssmall courgette · finely grated
40 gtomato purée
0.5 tspchilli flakes · to taste (optional)

Method

At home

Reduce the sauce with the vegetables and tomato purée uncovered in a wide pan. · 25 min

Dehydrate

Spread out 3–4 mm thin and dehydrate fully at 60 °C. · 600 min

On the trail

Pour over boiling water, mix well and leave to stand for 10–12 minutes. · 12 min

At home: With a ready-made sauce, check for low fat content and no added cream.

On the trail: Start with less water; tomato sauce turns creamy again quickly.

Storage: Store airtight and dry.

Side: 120–150 g small pasta per portion

For 4 servings, only 260 g go into your pack.

In the app: scale servings & take it offline →