Penne Arrabbiata with Fresh Basil
Nutrition per serving
Calories | 547 kcal |
Protein | 14.5 g |
Carbs | 71.7 g |
Fats | 25 g |
Saturated Fat | 3.6 g |
Monounsaturated Fat | 12.4 g |
Polyunsaturated Fat | 2.1 g |
Sugars | 11.3 g |
Fiber | 8 g |
Sodium | 258 mg |
Ingredients
Red Bell Pepper (capsicum) | |
Garlic | |
Basil Leaves | |
Chopped Tomatoes (canned) | |
Chili Powder | |
Penne Pasta | |
Olive Oil | |
Vegan Parmesan Cheese | |
Sugars, granulated |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Remove the core/slice the pepper into ½cm strips.
3. Peel/crush the garlic with the back of a knife, then finely chop.
4. Tear the basil leaves into tiny pieces.
5. Grate the Parmesan cheese.
Cooking Instructions
1. Place the peppers onto a baking tray and drizzle over a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and cook in the oven for 10-15 minutes until tender/soft.
1. Place the peppers onto a baking tray and drizzle over a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and cook in the oven for 10-15 minutes until tender/soft.
2. Bring a medium pot of lightly salted water to boil.
3. In a non-stick frying pan, heat 1/4 a tbsp of olive oil over medium heat. Add the garlic and continue to cook for a minute before adding the tinned tomatoes, ¼ tsp of chili, ¼ tsp of sugar and a pinch of salt and pepper. Bring the mixture to a gentle bubble and simmer for about 5-6 minutes until thickened.
4. Cook the pasta in the boiling water according to package instructions until al dente, then drain.
5. Once the sauce has thickened, add the drained pasta, cooked peppers to the sauce and stir to coat.
6. Serve in a bowl with the basil leaves and Parmesan sprinkled over the top.