| KCAL | PRO | CARB | FAT | FIBER |
| 355.9 | 11.6g | 64.8g | 5.6g | 8.3g |
Makes 4 |
| Aubergine 500g or 17.5 oz |
| Plum Tomato 1, tin |
| Penne Pasta 300g or 10.5 oz, tricolor |
| Garlic Cloves 4 |
| Olive Oil 1 tbsp |
| Red Chilli 3 |
Method |
| Start by setting a pot of water to boil for the pasta. As it heats, split the aubergines in half lengthwise and submerge them in the boiling water. Let them blanch, covered, for about 5 minutes. After, retrieve the aubergines, ensuring the water remains boiling. |
| Finely chop the fresh chillies, mince the garlic cloves, and add them to a pan with the olive oil. Dice the blanched aubergines into roughly 3cm pieces and introduce them to the pan. Season with a hint of sea salt and black pepper, and elevate the heat to high, ensuring you stir frequently. |
| As the aubergine cooks, proceed to prepare the pasta based on the guidelines provided on its packaging. |
| Incorporate the tomatoes into the pan, mashing them gently using a wooden spatula, and add half the amount of water from the tomato tin. |
| Let the sauce simmer until the pasta is appropriately cooked. Once done, adjust seasoning as per your taste. |
| Once the pasta is cooked, drain it while preserving a cup of the starchy water. Add the pasta to the simmering sauce, adding some of the reserved pasta water if necessary to achieve your desired consistency. Serve and enjoy. |
Unleash a burst of flavors with this Spicy Aubergine Arrabiata Penne. Fresh chillies and succulent aubergine pieces meld with juicy plum tomatoes to deliver a kick that's balanced by the heartiness of tricolor penne. It's a simple yet bold dish that offers an aromatic and spicy journey for your taste buds.
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