Quick Lunch
Penne All'Arrabiata
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 34 min.
Ready in
Calories:
662
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 662 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Tomatoes
- 1 chili pepper
- 400 grams Penne
- salt
- 1 onion
- 1 garlic clove
- 100 grams Pancetta
- 2 Tbsps butter
- ½ tsp sugar
- 2 Tbsps chopped parsley
- 50 grams pecorino romano
- flat leaf parsley (for garnish)
Preparation steps
1.
Blanch the tomatoes in boiling water and remove. Peel and quarter the tomatoes, then remove the core and finely dice. Rinse, trim, and slice the chili pepper.
2.
Cook the penne in boiling salted water until al dente.
3.
Peel and finely chop the onion and garlic. Cut the pancetta into cubes. Sauté the onion, garlic, and pancetta in butter until golden brown. Mix in the tomato and chili, then simmer gently for 5 minutes. Season to taste with sugar and salt, then add the chopped parsley.
4.
Arrange the drained pasta in bowl, then top with the sauce. Grate the pecorino over the top, garnish with the flat leaf parsley, and serve.
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