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)

Aubergine pasta arrabbiata

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

1 hr total 30 min prep 30 min cook 4 537 cal

Instructions

Tap a step to mark it done

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.
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.
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.