Penne all'arrabiata

Delicious warm penne with a fresh cucumber salad. This tasty meal is full of good ingredients and proteins.

What do you need?

For two persons:

• 70 g whole wheat penne
• 200 g cherry tomatoes
• 1 tbsp olive oil, for frying
• 1 shallot
• 2 cloves of garlic
• 1 red pepper
• 200 g diced tomatoes
• 2 tbsp tomato puree
• 1 tsp smoked paprika powder
• salt, pepper and herbs to taste
• optional: 200 g (vegetable) minced meat
• spring onions and fresh basil, to garnish
  
  Cucumber salad:

• 1/2 cucumber
• 1/2 tbsp olive oil (5 g each)
• 10 g vinegar

Preparation

1. Preheat the oven to 200°C.

2. Cook the penne according to the instructions on the package.

3. Place the cherry tomatoes on a baking tray lined with baking paper, drizzle with half the olive oil and sprinkle with coarse sea salt. Roast them in the oven for about 20 minutes until soft and done.

4. Chop the shallot, finely chop the garlic and cut the red pepper into rings.

5. Heat the rest of the olive oil in a frying pan. Fry the shallot, garlic and fresh pepper until translucent over medium heat for about 3 minutes or until the garlic starts to color.

6. Now optionally add the (vegetable) minced meat.

7. Add the peeled tomatoes, tomato puree, paprika powder and half of the roasted cherry tomatoes. Bring to the boil while stirring. Let the sauce simmer for 10 minutes over low heat.

8. In the meantime, make the cucumber salad. Finely chop the cucumber and the spring onion into rings and mix with the olive oil and vinegar. Season with salt and pepper.

9. Drain the pasta and stir the sauce through the pasta.

10. Garnish with the fresh basil and serve with the rest of the roasted tomatoes and the cucumber salad.

Nutritional values