Penne Arrabbiata with Fresh Basil

Nutrition per serving

Calories689 kcal
Protein19.6 g
Carbs97.4 g
Fats27.6 g
Saturated Fat4 g
Monounsaturated Fat12.4 g
Polyunsaturated Fat2.1 g
Sugars11.3 g
Fiber9.2 g
Sodium258 mg

Ingredients

Red Bell Pepper (capsicum)
Garlic
Basil Leaves
Chopped Tomatoes (canned)
Chili Powder
Penne Pasta
Olive Oil
Vegan Parmesan Cheese
Preparations
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 (optional) 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 and a pinch of salt (optional) 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.
Once the sauce has thickened, add the drained pasta, cooked peppers to the sauce and stir to coat.

5. Serve in a bowl with the basil leaves and Parmesan sprinkled over the top.