Paul Wallace Fitness



PENNE ARRABBIATA with AUBERGINE

by | Apr 29, 2021 | Dinner, Nutrition | 0 comments

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

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