Take a trip to Tuscany with this vegetarian recipe for Wholewheat Arrabiata
500g wholewheat spaghetti
400g cooked tomato
160g onion, fine chop
8 roma tomato, rough chop
3 garlic clove, fine chop
1 chilli, deseed & fine chop
120g parmesan, grated
40g capers, rough chop
80g olives, depit and rough chop
16g basil, tear leaves
cooking oil (from your pantry)
olive oil (from your pantry)
salt and black pepper (from your pantry)
Prep your ingredients as listed.
Bring a pot of salted water to the boil (enough to submerge your
pasta). When boiling, add your spaghetti and cook until al dente, about 9-11 minutes.
While the pasta is cooking, heat a glug of olive oil in a pan over low-medium heat. Sauté the onion, garlic, capers, olives and chilli (to your heat preference) in the pan for 2 minutes.
Add the fresh chopped tomato and sauté for 2 minutes before
adding your cooked tomato and seasoning, Mix through and cook for 4
minutes further, stirring occasionally.
When your pasta has reached al dente, drain and add it to the pan with your tomato. Toss through for 30 seconds and to complete, mix through your fresh basil and half your parmesan.
Garnish with the remains of your parmesan and season to taste.
Bravo you Italian chef you! Pop on a bib and get munching…
A recipe made with love,
Cooking good and healthy food can be easy. We deliver fresh ingredients along with easy to follow recipe cards to your door, enabling you to make 3 tasty meals of your choice each week. Check us out here: www.ucook.co.za.
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