pasta arrabiata

Ingredients

• Aubergine

  Fresh, raw, unpeeled - Waitrose

  1 small or 200g

• Salt

  Table

  1 tsp or 6g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Paprika

  Spices

  1 tsp or 2g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato paste

  Canned, without salt added

  1 tsp or 5g

• Tomato juice

  Canned, with salt added

  2 cup or 486g

• Red peppers

  Hot chili, raw

  100g

• Almonds

  Nuts, blanched

  2 tbsp or 18g

Directions

1. Cook the pasta as per packet instructions. 8 oz whole wheat pasta Wash and cut the aubergine and tomatoes into small pieces. 1 small aubergine,2 medium tomato Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika. ¼ tsp salt,1 tbsp olive oil,¼ tsp paprika Dice the onion and garlic. 1 medium onion,2 cloves garlic After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so. Add the tomato paste and let it fry for a couple of minutes more. 1 tsp tomato paste Add the tomato juice, the tomato pieces and the sugar. 2 cups tomato juice,¼ tsp sugar Chop the chili pepper and throw that in there too. 1 red chili pepper Let it cook (bubbling) for another five minutes. Crush the almonds. 2 tbsp almonds Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

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• Penne Arrabbiata