Nutrition balance score
Great
Glycemic Index
69
Moderate
Glycemic Load
49
High
Nutrition per serving
Calories336.5 kcal (17%)
Total Fat4 g (6%)
Carbs70.9 g (27%)
Sugars1.5 g (2%)
Protein7.5 g (15%)
Sodium326.4 mg (16%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Dice the red pepper into 1 cm (½ in) square pieces. Spray a large frying pan with cooking spray. Place on a low heat, crush the garlic cloves into the frying pan, add the chilli flakes and red pepper and cook for a couple of minutes until the pepper starts to soften.
Step 2
Add the tinned tomatoes, tomato purée, and dried herbs. Mix well, season with salt and pepper to taste and turn the heat up to medium-high. Stir frequently for around 10 minutes as the sauce reduces and you cook the pasta.
Step 3
While the sauce is cooking, bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions.
Step 4
Once the pasta has cooked, drain and add to the sauce.
Step 5
Combine the pasta and sauce, ensuring all of the pasta is well coated. Serve with a sprinkle of fresh basil.
Notes
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Easy
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Makes leftovers
Moist
