PASTA ARRABBIATA WITH AUBERGINE
Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre
Provided by Sara Buenfeld
Categories Dinner, Pasta, Supper
Time 43m
Number Of Ingredients 11
Steps:
- Heat the oil in a large non-stick pan, add the onions, 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.
- Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.
Nutrition Facts : Calories 500 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.35 milligram of sodium
AUBERGINE PENNE ARRABBIATA
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 28m
Yield 4
Number Of Ingredients 5
Steps:
- To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.
- Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.
- Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).
- Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
- Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
- Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin's worth of water.
- Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.
Nutrition Facts : Calories 346 calories, Fat 9 g fat, SaturatedFat 1.4 g saturated fat, Protein 12.8 g protein, Carbohydrate 57.3 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.3 g salt, Fiber 7.1 g fibre
PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
ARRABBIATA SAUCE WITH ZUCCHINI NOODLES
This popular Italian dish is flavorful and spicy. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally., For noodles, trim ends of zucchini. Using a spiralizer, shave zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 287 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
PASTA ARRABBIATA
Pasta in 'angry' sauce - yummy! My favorite type of pasta sauce. Can easily adjust spices to your liking.
Provided by KlynnPadilla
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.Cook pasta in boiling water until just al dente.
- Meanwhile, heat olive oil in a large skillet. Add garlic and red pepper flakes; cook until fragrant. Add remaining ingredients except pasta; simmer about 10 minutes.
- Drain pasta;add to sauce and cook, stirring, about 2 minutes. Season with salt and serve.
Nutrition Facts : Calories 562.1, Fat 8.9, SaturatedFat 1.3, Sodium 594.4, Carbohydrate 98.8, Fiber 6.7, Sugar 11.4, Protein 17.4
LINGUINE ARRABBIATA
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
- Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.
BATALI'S SIMPLE PENNE ALL'ARRABBIATA
Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".
Provided by KateL
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
- Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
- Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
- Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.
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PASTA ARRABBIATA WITH EGGPLANT | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 10 mins
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the water.
- While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, the garlic and the crushed red pepper over medium-high heat. Add the eggplant, season with salt and cook until tender, 12 to 15 minutes. Using a potato masher or the back of a wooden spoon, break up the eggplant into a coarse, thick sauce. Stir in the tomatoes and heat through, then stir in the parsley and simmer for a couple of minutes. Season with salt and black pepper. Stir in the reserved pasta cooking water, add the pasta and toss.
- To serve, divide the pasta among 4 shallow plates or bowls. Place 1/4 cup ricotta cheese alongside each serving (to mix into each bite of the pasta as you eat it). Sprinkle with the basil and arugula. Pass Parmigiano-Reggiano around the table.
PASTA ARRABIATA WITH ROASTED EGGPLANT - JUST A TASTE
From justataste.com
5/5 (1)Total Time 55 minsCategory Main Course, Side DishCalories 286 per serving
- Dice the eggplant into bite-sized cubes and toss them onto the baking sheet (even rows aren't necessary, just make sure they're spread out far enough so they're not touching). Drizzle the eggplant with olive oil and sprinkle with salt and fresh cracked black pepper. Roast the eggplant for 20 to 25 minutes, rotating the baking sheet half-way through the roasting time.
- Make the arrabiata sauce by heating a large pan over medium heat. Add 2 tablespoons olive oil, then add the minced garlic and cook for 3 minutes until it's golden. Add the crushed tomatoes and red pepper flakes.
- Bring the sauce to a simmer and let it cook for 20 minutes. Season it with salt and pepper to taste.
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