*This recipe is gluten-free according to industry standards
Ingredients
- aubergine 1 small, cut into 3cm cubes
- extra-virgin olive oil 2 tsp
- onion ½, finely chopped
- garlic 1 large clove, crushed
- dried chilli flakes a pinch
- plum tomatoes 400g tin
- gluten-free penne 150g
- parmesan (or veggie alternative) 20g, finely grated
- basil a handful of leaves
Method
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Step 1
Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.
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Step 2
Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.
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Step 3
Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.
Nutritional Information
- Kcals 286
- Fat 5.1g
- Saturates 1.8g
- Carbs 48.3g
- Sugars 8.6g
- Fibre 5.7g
- Protein 8.7g
- Salt 0.2g
