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Spicy Aubergine Arrabbiata Penne

Spicy Aubergine Arrabbiata Penne

 

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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