Aubergine pasta arrabbiata
Serves 4
Easy
Prep:
Cook:
plus 20 mins draining
Can't choose between Sicilian alla norma and spicy arrabbiata from Rome? Put them together for a healthy Italian-inspired dish everyone will love
Skip to ingredients
Units:
- 2 auberginescut into 1cm chunks
- 4 tbsp olive oil
- 2 garlic clovesthinly sliced
- 1 red chillideseeded and finely chopped (or ½ tsp chilli flakes)
- 2 x 400g cans chopped tomatoes
- 1 tsp red wine vinegar
- pinch of caster sugar
- small bunch of basilleaves picked, stalks tied together
- 400g pasta(rigatoni or penne work well)
- grated parmesanor vegetarian alternative, to serve (optional)
Nutrition: Per serving
- kcal537
- fat13g
- saturates2g
- carbs83g
- sugars12g
- fibre10ghigh
- protein16g
- salt0.29g
Method
step 1
Scatter a big pinch of salt over the aubergine and toss well in a bowl. Tip into a colander set over the bowl and leave for 20 mins to draw out excess moisture. Weigh down with a plate and a couple of cans, if you like. Once softened, pat dry using a sheet of kitchen paper.
step 2
Heat most of the oil in a large frying pan over a medium heat. Fry the aubergine for 10-12 mins, stirring occasionally until golden brown and soft. Stir in the garlic and chilli, and cook for 2 mins more until fragrant. Tip in the tomatoes, then swill out the can with a splash of water and pour that in too. Stir in the vinegar, sugar and tied basil stalks, then season well. Simmer for 15 mins, stirring occasionally until thick and saucy.
step 3
Meanwhile, cook the pasta in salted water following pack instructions until al dente. Reserve a cup of the cooking water, then drain. Stir the drained pasta through the aubergine sauce, then cook over a low heat for a minute or two. Add another splash of cooking water to loosen the sauce if needed. Scoop out the basil stalks using a slotted spoon and stir through the basil leaves along with the rest of the olive oil. Serve with grated parmesan, if you like.
