TODAY’S RECIPE: Pasta arrabbiata with aubergine
PACKED with flavour. Serves: 2.
Ingredients
1 tbsp rapeseed oil
1 large onion, finely chopped
2 garlic cloves, grated
1 tsp chilli flakes
1 tsp smoked paprika
400g can chopped tomatoes
1 tsp vegetable bouillon powder
1 aubergine, chopped
150g penne or fusilli
Large handful basil, plus extra to serve
25g parmesan, finely grated
Method
1 Heat the oil in a non-stick pan, add onion, cover and cook for five minutes. Remove lid and cook for five minutes, stirring. Stir in garlic, chilli flakes and paprika, then add tomatoes and a can of water. Stir in bouillon and aubergine, bring to a simmer, cover and cook for 20 minutes.
2 Cook pasta in a pan of boiling water for 12 minutes. Drain, reserving 60ml of cooking water. Add cooked pasta to sauce and toss well with basil and a little reserved water, if needed. Spoon into two bowls, and serve topped with the cheese and extra basil.