Aubgerine Arrabiata with Penne
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
354
Fat
11.7g
Saturated Fat
1.7g
Carbs
55.4g
Sugars
7.8g
Protein
9.9g
Fibre
10.1g
Sodium
0g
Ingredients
600 g aubergine, cubed
60 ml olive oil
Salt and black pepper
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 tsp chilli flakes, crushed
400 g wholewheat penne
Parmesan, grated
Method
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Toss the aubergine with half of the olive oil and a good pinch of salt and pepper. Arrange in an even layer and roast for 20-25 minutes, rotating the sheet halfway through.
  2. Heat the remaining oil in a saucepan over a medium heat. Add the garlic and cook for three minutes until golden. Stir in the tomatoes and chilli flakes.
  3. Reduce the heat and simmer for 15 minutes. Season with salt and pepper.
  4. Meanwhile, bring a saucepan of water to the boil and cook the penne according to the package instructions. Drain and toss with the arrabiata sauce and the aubgerine. Serve warm with grated Parmesan.