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)
How to Make it
- 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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