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Penne lisce with tuna, chilli and eggplant
Penne lisce with tuna, chilli and eggplant
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try this tantalizing penne pasta with tuna, spicy chili, and roasted eggplant - a taste of Italy's finest flavors!
Ingredients:
  • 400g penne rigate
  • 36.40 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 medium eggplant, trimmed, cut into 1cm dice
  • 1 long red chilli, seeded, finely chopped
  • 3 anchovy filets, chopped
  • 400g jar Arrabbiata pasta sauce
  • 185g tin tuna in oil, drained, flaked
  • 82.50 ml pitted kalamta olives, thinly sliced
  • 62.50 ml parsley, chopped
  • Ricotta, to serve
Instructions:
  • Cook the penne in a large saucepan of lightly salted water until al dente according to the packet instructions. Drain well, saving 60ml (1/4 cup) of the pasta cooking liquid.
  • Heat half of the oil in a large non-stick frying pan over medium-high heat. Sauté onion for 2-3 minutes, then add eggplant and the rest of the oil. Cook for 4-5 minutes until eggplant is golden. Stir in chilli and anchovies, cook for an additional 1-2 minutes.
  • Pour in the flavorful arrabiata sauce, tender tuna, and briny olives. Let it simmer briefly, then mix in the drained pasta and reserved cooking liquid. Cook for another minute or two. Take off the heat, fold in the fresh parsley. Portion onto plates, drizzle with extra virgin olive oil and add a dollop of creamy ricotta on top. Serve hot and enjoy!

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