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Two bowls of pasta arrabbiata with aubergine and cheese

Pasta arrabbiata with aubergine

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Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal500
low infat12g
saturates3g
carbs73g
sugars18g
fibre12g
protein19g
salt0.35g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.

  • STEP 2

    Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

RECIPE TIPS
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Overall rating

Rating: 4 out of 5.31 ratings
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