Pasta arrabbiata with aubergine
Pasta is great for restoring glycogen stores after a cardio workout. The tomatoes in this spicy dish also contain protective antioxidants to support healthy skin. Although it’s not traditional, we’ve added aubergine to help you towards your five-a-day.
SERVES 2 PREP 8 mins
COOK 35 mins EASY V
1 tbsp cold-pressed rapeseed oil 1 large onion, "inely chopped (160g) 2 large garlic cloves, "inely grated 1 tsp chilli "lakes
1 tsp smoked paprika
400g can chopped tomatoes
1 tsp vegetable bouillon powder 1 aubergine, chopped
150g wholemeal penne or fusilli large handful of basil, plus extra
to serve 25g parmesan or vegetarian Italian-style hard cheese, "inely grated
1 Heat the oil in a large non-stick pan. Add the onions, then 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. 2 Cook the pasta following pack instructions. Drain, reserving 60ml of the cooking water. Add the pasta to the sauce and toss well with the basil and a little of the reserved water, if you want to make it saucier. Spoon into two bowls and serve topped with the cheese and some extra basil scattered over.
GOODTOKNOW healthy • low fat • low cal • calcium • "ibre • 3 of 5-a-day
PER SERVING 500 kcals • fat 12g • saturates 3g • carbs 73g • sugars 18g • "ibre 12g • protein 19g • salt 0.4g