Gluten-Free Penne Arrabbiata with Grilled Veggies

Servings: 4

Cooking Time: approx. 30 minutes

Ingredients

3 tbsp Prima Italia Organic 100% Italian extra virgin olive oil
1 medium brown onion, thinly sliced
1 courgette, chopped into small squares
1 yellow bell pepper, chopped roughly
1 red pepper, chopped roughly
1 small aubergine, chopped into small squares
2 x 350g jars of Prima Italia Organic arrabbiata sauce
400g Prima Italia Organic gluten-free penne pasta
(Vegan parmesan, grated, to serve)

Preheat the grill to 180°C.
Using 1 tbsp of the olive oil, coat the prepped vegetables and then place under the grill for around 10 minutes, or until charred slightly and pretty much cooked through.
Heat the other 2 tbsp of olive in a large saucepan on a medium heat and add the onion. Cook for about 5 minutes until the onion is golden and softened.
Add the arrabbiata sauce and heat for up to 10 minutes.
Meanwhile, bring a pot of water to the boil and cook the pasta. Dependent on preferences, you can cook this until al dente or go beyond to a softer pasta bite.
Drain the pasta and throw in with the sauce. Stir well.
Add the grilled vegetables and let simmer – post a good stirring – for around 5 minutes.
Serve hot, with a grating of vegan parmesan if so wished.

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