Penne With Aubergine, Tomato, Chilli and Feta
35 minServes 4 heartily
A one-pan pasta sauce of aubergine simmered with tomato and chilli, finished with feta and tossed with penne.
| 2 tablespoons olive oil | Heat oil, cook onion 3 min | Add garlic & chilli, cook 30 sec | Add tomatoes & can of water | Add aubergine & balsamic, simmer 15 min | Crumble feta into sauce | Toss in drained pasta, rest 2 min | Serve, strew with basil |
| 1 small onion or banana shallot (peeled and finely chopped) | |||||||
| 1 clove garlic (peeled and chopped) | |||||||
| ½ teaspoon crushed chillies or chilli flakes (or to taste) | |||||||
| 1 x 400 g can chopped tomatoes | |||||||
| 1 aubergine (approx. 250 g) | Slice & dice aubergine | ||||||
| 2 teaspoons balsamic vinegar | |||||||
| 250 g penne rigate | Boil pasta per packet, reserve water | ||||||
| 100 g feta cheese | |||||||
| 1 bunch basil leaves (to serve, optional) |
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