Calories
Protein
Carbs
Fats
PENNE ARRABBIATA with AUBERGINE (V) (VN)*
Servings: 2
Nutritional values per serving:
calories 337, protein 10g, fat 23.7g (saturated 3.5g), carbs 32.8g (sugar 10.6g), sodium 1822mg
(VN)* substitutes: omit Parmesan cheese or use vegan alternative
INGREDIENTS
- 1½ tbsp olive oil
- handful (25g) fresh basil
- 1 medium aubergine, cut into 2cm chunks
- 2 – 4 red chillies (to taste), deseeded & finely chopped
- 2 cloves garlic, crushed
- 270g San Marzano tomatoes, roughly chopped (or cherry tomatoes halved)
- 1 tbsp sun-dried tomato paste
- 10 pitted Kalamata black olives, halved
- 150g whole-wheat penne
- salt and freshly ground black pepper
- 2 tbsp vegetarian Italian hard cheese substitute for Parmesan, finely grated *
METHOD
- Heat the oil in a saucepan on medium heat.
- Finely chop the basil stalks and lightly season the aubergine chunks. Add the chopped basil stalks, aubergine, chillies and garlic to the saucepan and gently cook for 5 minutes.
- Add the tomatoes and tomato paste and gently simmer for 10 minutes.
- In the meantime, cook the pasta in salted boiling water according to package instructions.
- Roughly chop the remaining basil. Add the basil and olives to the tomato sauce and season with salt and a good grind of black pepper.
- Drain the penne, reserving a cup of pasta water. Toss the pasta through the arrabbiata sauce. Add a little pasta water to loosen the sauce if needed.
- Serve sprinkled with Parmesan.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food