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Aubergine penne arrabbiata
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Total Time:
28 minutes
28 minutes
Ingredients:
- 12 fresh mixed-colour chillies
- 2 aubergines (500g total)
- 300 g dried wholewheat penne
- 4 cloves of garlic
- 1 x 400 g tin of quality plum tomatoes
Instructions:
- For a quick chili oil, cut and remove the seeds from the chilies. Fill a jar with olive oil, transfer it to a non-stick pan over medium-low heat, and confit the chilies. Boil salted water for pasta. Halve aubergines lengthwise, blanch in boiling water for 5 minutes, then remove and keep water boiling. Scoop the soft chilies into the jar, along with 2 tablespoons of oil from the pan (save chili oil for later use). Chop aubergines into 3cm chunks and sauté with salt and pepper in the pan over high heat. Cook pasta as directed. Peel and slice garlic, fry with aubergine for 2 minutes. Add tomatoes, water, and desired chilies to the sauce. Simmer until pasta is ready, season to taste. Drain pasta, saving some cooking water, and mix with sauce. Serve.
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