HP – Pasta Arrabiata

• Cook the pasta as per packet instructions.
  7 oz wholegrain pasta
• Wash and cut the aubergine and tomatoes into small pieces.
  1 small aubergine, 2 medium tomato
• Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika.
  ¼ tsp salt, 1 tbsp olive oil, ¼ tsp paprika powder
  
• Dice the onion and garlic.
  1 medium onion, 2 cloves garlic
• After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
• Add the tomato paste and let it fry for a couple of minutes more.
  1 tsp tomato paste
• Add the tomato juice, the tomato pieces and the sugar.
  2 cups tomato juice, ¼ tsp sugar
  
• Chop the chili pepper and throw that in there too.
  1 red chili pepper
• Let it cook (bubbling) for another five minutes.
• Crush the almonds.
  4 tbsp almonds
• Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds and nutritional yeast.

Make it gluten-free

• Use gluten-free pasta
• Don’t skip the final cooking stage, it really brings out the flavours. The same goes for the little amount of sugar, unless absolutely necessary to skip.