Friday, 30th March 2018

Penne arrabiata with aubergines

Penne arrabiata with aubergines

This delectably-simple, spicy pasta dish is the perfect choice when you're pressed for time but still want to eat something healthy and delicious. 


  • 300 g penne
  • 2 aubergines
  • 400 ml chopped plum tomatoes
  • 3 garlic cloves
  • 2 chillies


Cut aubergines and blanch them in boiling water for 5 minutes. Blanching will soften the aubergines, making them tender and succulent. Cook penne to your desired consistency and slice chillies into thin strips, discarding the seeds if you want to reduce heat. Peel and finely slice garlic cloves. Heat a pan with 2 tablespoons of olive oil. Fry the aubergines and garlic and season before adding the chillies and chopped plum tomatoes. Finally add cooked penne and fry for 5 minutes, stirring occasionally. Garnish with basil and grated mozzarella for an authentic Italian touch.

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