Eggplant Penne Arrabbiata

 
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This is a quick and easy eggplant and tomato pasta dish for two that can be embellished in so many delicious and interesting ways to make it a little different every time.

Ingredients

1 medium or two small eggplants (equivalent to the amount that was in your box this week)

1 tablespoon olive oil

2 cloves of garlic

8 oz penne pasta

14 oz tin of chopped or stewed tomatoes

1/2 teaspoon dried chili flakes (optional)

Method

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  1. Put a pan of salted water on the stove to boil for the pasta. Halve the eggplant lengthwise and blanch in the water, covered, for 5 minutes, then lift out with a pair of tongs.

  2. Holding the eggplant on a chopping board with the tongs (because it will be very hot) chop the eggplant into roughly 1/2 inch chunks, add to the pan with the oil, a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly for 2 to 3 minutes, until the eggplant starts to brown.

  3. Return the water to the boil and add the pasta, then peel and finely slice the garlic, adding it to the pan with the eggplant and chili flakes (if using) and cook for 2 minutes.

  4. Pour in the tomatoes with the eggplant and add half a tin of water. place a lid on the pan until the sauce starts to boil and then remove the lid and simmer to reduce for about 10 minutes.

  5. When the pasta is finished cooking, according to the packet instructions, drain the pasta and reserve a cup of cooking water, then mix the pasta with the sauce, loosening with a little reserved cooking water if necessary. Serve.

This is a basic recipe but there are loads of things you can add to make it that little bit more interesting or fancy if you’re sharing it with guests. Try adding a handful of fresh basil leaves or ricotta cheese to the sauce at the same time as the pasta, or add some mozzarella to the top after serving. If you want to give it a bit of a zing, add a table spoon of balsamic vinegar with the tin of tomatoes before simmering, or to make it richer and heartier, stir in a couple of tablespoons of cream just before mixing in the pasta. A handful of black olives also make a great addition added to the sauce a couple of minutes before the end of cooking.

If you try any additional ingredients that you think work well with this dish, please let me know and I’ll share it with the community.

Happy eating

Andy





 
Andrew Williamson