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Penne alla Arrabbiata with a Fiery Twist
This one-pot delicacy brings together Penne alla Arrabbiata, featuring a fiery tomato sauce, with tender aubergine. Topped off with a generous helping of vegan mozzarella, this dish sparkles with its robust flavors and rich texture. Perfect for a comforting dinner!
5
30 min
TOTAL TIME
551
CALORIES
$2.42
PER SERVING
Ingredients
Directions
MAIN
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Heat the olive oil in a large saucepan over medium heat.
2
Once the oil is shimmering, add the chilli flakes. Sauté until the flakes have darkened but not burned, around 2 minutes.
3
Add the diced aubergine with half the salt and pepper to the pan. Sauté until the aubergine is lightly golden, about 5 minutes.
4
Add the minced garlic to the saucepan, cooking just until fragrant — this should take about 1 minute.
5
Add the cans of fire-roasted tomatoes, balsamic vinegar, and 200 ml of water.
6
Break down the tomatoes with a wooden spoon, then mix in the penne pasta.
7
Raise the heat to bring the mixture to a boil, then reduce to a simmer.
8
Cover the pan, letting everything cook for 15 minutes, or until the pasta is al dente. Stir the pot every 5 minutes to prevent the pasta from sticking at the bottom.
9
Remove from heat. Stir in the chopped basil leaves and the remaining half of the salt and pepper. Adjust seasoning if necessary.
10
Serve the pasta hot with a generous sprinkle of vegan mozzarella.
Health Info
Macros
84g
CARBS
18g
FAT
14g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
7 Recipes for Arrabbiata Sauce
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