Pasta with a fiery sauce
Arrabbiata means ‘angry’ in Italian, and this fiery pasta sauce certainly packs a spicy punch.
But fear not, if you can’t handle the heat, you can just cut down (or cut out) the chillies.
The sauce includes all five of your recommended five-a-day fruit and veg, while the wholewheat pasta provides more fibre than normal white pasta.
2 tbsp olive oil
4 cloves garlic
2 red chillies, deseeded
2 cans chopped tomatoes
Handful fresh basil or 2 tsp dried basil.
Preheat your oven to 200 C.
Dice the aubergine, courgette and peppers. Place on a baking tray and coat with 1 tbsp olive oil. Season with salt and pepper to taste.
Roast the vegetables in the oven for 40 minutes.
Meanwhile, dice the onion, garlic and chillies.
Once the vegetables are roasted, heat the remaining tbsp olive oil in a pan over medium heat.
Add the onion to the pan and fry for 5 minutes. Add the garlic and fry for a further 3 minutes.
Add the roast vegetables, diced chilli and chopped tomatoes to the pan.
Reduce the heat and leave to simmer for 15 minutes.
If using fresh basil, roughly chop and stir into the sauce.
Serve with cooked wholewheat pasta (allow 75g dried pasta per person).
This recipe contains 6 servings, when served with wholewheat pasta each serving contains:
Saturated fat: 1.1g