Penne Aubergine Arrabbiata
Recipes made with ingredients found in our Food Hall
Servings:
- Serves 4
- 346 kcal per serving
What you will Need:
- 12 fresh chillies
- 2 aubergines
- 300 g dried penne
- 4 cloves of garlic
- 1 x 400 g tin of plum tomatoes
Method
Step One:
To make a quick chilli oil, pour olive oil (As much that fits into your jar) into a non-stick frying pan on medium-low heat and add the chillies to confit. After 5-10 minutes scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep chilli oil for future meals)
Step Two:
Boil a pan of salted water, halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then remove, leaving the water on the boil. Chop the aubergine into chunks, add to the frying pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
Step Three:
Cook the pasta while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes. Add tomatoes and half a tin of water. Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection. Drain the pasta, saving a mug of cooking water, then toss the pasta through the sauce, adding cooking water if needed.
