PENNE ARRABBIATA with AUBERGINE (V) (VN)* 

Nutritional values per serving: Servings: 2 

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. 

CLICK HERE TO GET THE MENU

ABOUT 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