Pasta arrabbiata with aubergine

3 of 5-a-day calcium fibre healthy diet plan summer

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Source

Ingredients

1 tbsp cold-pressed rapeseed oil

1 large onion , finely chopped (160g)

2 large garlic cloves , finely grated

1 tsp chilli flakes

1 tsp smoked paprika

400g can chopped tomatoes

1 tsp vegetable bouillon powder

1 aubergine , chopped

150g wholemeal penne or fusilli

large handful of basil , plus extra to serve

25g parmesan or vegetarian Italian-style hard cheese, finely grated

Method

Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.

Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.