Arrabbiata Protein Pasta

The spicy tomato classic, four ingredients deep. Parmesan is traditionally not served with it.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 160 g dry
  • Tinned tomatoes — 400 g
  • Garlic — 4 cloves
  • Chilli — 1, or 1 tsp flakes
  • Olive oil — 4 tbsp
  • Parsley — a handful
  • Salt

Method

  1. Heat the olive oil with the sliced garlic and chilli over a low heat for 2 minutes — the garlic should go golden, not brown.
  2. Add the tomatoes, crush with a fork, season. Simmer for 15 minutes over a medium heat until thickened.
  3. Meanwhile cook the pasta in salted water — 8–10 minutes.
  4. Move the pasta into the sauce with a couple of spoonfuls of the cooking water and toss over the heat for 30 seconds.
  5. Scatter with parsley. Parmesan is traditionally not added to this one.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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