Penne arrabiata with aubergines


This spicy pasta dish is the perfect choice when you're pressed for time but still want to eat something healty and delicious. 


  • 300 g penne
  • 2 aubergines
  • 400 ml chopped plum tomatoes
  • 3 garlic cloves
  • 2 chillies

Cut aubergines and blanch them in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.

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