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Mediterranean Vegetable Arrabbiata

Arrabbiata translates to ‘angry’ in Italian – and this fiery pasta sauce certainly packs a spicy punch! But fear not – of you can’t handle the heat, just cut down (or cut out) the chillies!

This sauce includes all five of your five-a-day – and you could always chuck in any veg you have in the fridge too!

  • 1 aubergine 
  • 1 courgette 
  • 2 peppers 
  • 2 tbsp olive oil 
  • 1 onion 
  • 4 cloves garlic 
  • 2 red chillies, deseeded 
  • 2 cans chopped tomatoes 
  • Handful fresh basil or 2 tsp dried basil 
How to make

Mediterranean Vegetable Arrabbiata

  1. Preheat oven to 200 C. 
  2. Dice the aubergine, courgette and peppers. Place on a baking tray and coat with 1 tbsp olive oil. Season with salt and pepper to taste. 
  3. Roast the vegetables in the oven for 40 minutes. 
  4. Meanwhile, dice the onion, garlic and chillies. 
  5. Once the vegetables are roasted, heat the remaining tbsp olive oil in a pan over medium heat.  
  6. Add the onion to the pan and saute for 5 minutes. Add the garlic and saute for a further 3 minutes. 
  7. Add the roast vegetables, diced chilli and chopped tomatoes to the pan. 
  8. Reduce the heat and leave to simmer for 15 minutes. 
  9. If using fresh basil, roughly chop and stir in to the sauce. 
  10. Serve with wholewheat pasta, allow 75g dried pasta per person 
Nutritional Information:

This recipe contains 6 servings, when served with 75g dried wholewheat pasta each serving contains: 

Energy: 398kcal
Fat: 7.1g
Saturated fat: 1.1g
Carbohydrate: 66.2g
Sugars: 11.0g
Fibre: 9.6g
Protein: 12.8g
Salt: 0.19g