AUBERGINE PENNE ARRABBIATA
Aubergines are in season. They are an excellent source of dietary fibre. Aubergines are also a good source of vitamins B1 and B6 and potassium. They are high in the minerals – copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.
(5 Ingredients by Jamie Oliver)
Servings 4 People
Ingredients
Chilli Oil
- 12 Mixed colour chillies Fresh
- 1 Jar Olive Oil Extra Virgin
Pasta Sauce
- 300 g Penne Pasta Dried
- 2 Aubergines 500g in total *
- 4 Cloves Garlic Finely Chopped
- 1 400g Tinned Plum Tomatoes
Instructions
Chilli Oil
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To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick pan on a med-low heat and add the chillies to confit.
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Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan. (Keep the jar of chilli oil to add a kick to future meals)
Pasta Sauce
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Meanwhile, put a pan of boiling salted water on for the pasta.
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Halve the aubergines lengthways and blanch in the water covered for 5 minutes, then lift out, leaving the water on the boil.
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Chop the aubergine into 3 cm chunks, add to the pan with a pinch of sea salt and black pepper, turn the heat up to high, stirring regularly.
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Cook pasta according to the instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
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Pour in the tomatoes, breaking them up with a wooden spoon and half a tin’s worth of water.
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Add as many chillies as you dare to the sauce and simmer until the pasta is ready, taste and season to perfection.
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Drain pasta, reserving a mugful of cooking water, toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.