Ingredients
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Ingredients
- 4 large garlic cloves, finely grated
- 300 g wholemeal penne or fusilli
- 2 tsp chilli flakes
- 2 tsp vegetable bouillon powder
- 2 aubergine, chopped
- 2 large onion, finely chopped
- 2 basil, plus extra to serve
- 800 g chopped tomatoes
- 50 g parmesan or vegetarian Italian-style hard cheese, finely grated
- 2 tbsp cold-pressed rapeseed oil
- 2 tsp smoked paprika
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Pasta arrabbiata with aubergine
Instructions
Step 1
Warm the oil in a spacious non-stick skillet, then add the onions. Cover and let them cook for 5 minutes. Take off the lid and continue cooking for another 5 minutes, stirring often until they soften. Add the garlic, chili flakes, and paprika, give it a quick stir, and then pour in the tomatoes and a can of water. Mix in the bouillon and aubergine, bring the pan to a simmer, cover it, and let it cook for 20 minutes.Step 2
Boil the penne in a pot of water for 12 minutes until it reaches an al dente texture. Drain the pasta, keeping aside 60ml of the cooking liquid. Combine the cooked penne with the sauce, tossing it thoroughly with the basil and a bit of the reserved water if necessary. Divide between two shallow bowls, and serve garnished with cheese and additional basil, if desired.
Recipe Story
Pasta Arrabbiata with Aubergine
Dive into the robust and fiery world of Pasta Arrabbiata with Aubergine, where the classic arrabbiata sauce meets the hearty texture of aubergine, bringing you a dish that’s as satisfying as it is invigorating. This enticing recipe blends the spicy kick of chilli flakes with the smoky depth of smoked paprika, creating an irresistible sauce that clings to every piece of wholemeal pasta.
Main Ingredients and Flavors
The foundational flavors of this dish are rooted in the harmonious blend of finely chopped onions, garlic, and piquant spices including chilli flakes and smoked paprika. Adding to this medley is the luscious base of chopped tomatoes, sweetened by a hint of vegetable bouillon powder. The star of the recipe, the aubergine, is chopped into bite-sized cubes, soaking in all the vibrant saucy goodness to provide a velvety texture.
Cooking Time: Quick and Easy
This recipe is perfect for those seeking a flavorful meal without the lengthy preparation time. Spend just 8 minutes preparing and only 35 minutes cooking to whip up this delicious pasta dish. It serves two, making it an ideal choice for a romantic dinner or a cozy meal for one with leftovers.
Health Benefits
Packed with wholesome ingredients, this recipe offers some impressive health benefits. The use of wholemeal penne or fusilli contributes to your daily fiber intake, while the aubergine is rich in antioxidants. The dish is cooked using cold-pressed rapeseed oil, offering a healthier fat option, beneficial for heart health.
Serving Ideas and Variations
Serve this delicious Pasta Arrabbiata with Aubergine topped with freshly grated parmesan or vegetarian Italian-style hard cheese and an extra sprinkle of basil for a pop of color and added fragrance. Pair it with a side salad or crusty bread to complement the bold flavors.
For a vegan version, simply omit the cheese or use a plant-based alternative. Gluten-free enthusiasts can substitute the wholemeal pasta with gluten-free variants without compromising on flavor.
Conclusion
Whether you’re looking for a quick, sumptuous meal after a busy day or a dish that impresses, this Pasta Arrabbiata with Aubergine promises an unforgettable culinary experience. With its vibrant flavors and health-friendly ingredients, there’s every reason to make this recipe a staple in your meal rotation.
