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.

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