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PENNE ARRABBIATA with AUBERGINE

by | Aug 31, 2020 | Recipes | 0 comments

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 
  • 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 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. 
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Paul WallaceABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes


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