Name: Aubergine pasta arrabbiata
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines cut into 1cm chunks; 4 tbsp olive oil; 2 garlic cloves thinly sliced; 1 red chilli deseeded 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 basil leaves picked, stalks tied together; 400g pasta (rigatoni or penne work well); grated parmesan or vegetarian alternative, to serve (optional)

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Aubergine pasta arrabbiata

Aubergine pasta arrabbiata

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 30 mins

plus 20 mins draining

A star rating of 4.3 out of 5.26 ratingsRate

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Can't choose between Sicilian alla norma and spicy arrabbiata from Rome? Put them together for a healthy Italian-inspired dish everyone will love

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 aubergines

cut into 1cm chunks
4 tbsp olive oil
2 garlic cloves

thinly sliced
1 red chilli

deseeded 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 basil

leaves picked, stalks tied together
400g pasta

(rigatoni or penne work well)
grated parmesan

or vegetarian alternative, to serve (optional)

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Nutrition: Per serving

kcal537
fat13g
saturates2g
carbs83g
sugars12g
fibre10g

high
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.

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A star rating of 4.3 out of 5.26 ratings

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