Penne Arrabbiata with Roasted Aubergine
Aubergine tomato sauce with a hint of chilli served with Penne Pasta
Ingredients
- 1 whole aubergine (medium to large)
- 2 tbsp olive oil
- 3 chillies deseeded and cut into quarters lengthways
- small handful thyme tied together with string
- star anise pod
- 3 garlic cloves sliced thinly
- 400g tin plum tomatoes in tomato juice
- 1 tbsp balsamic vinegar
- 1 tsp honey
- ½ cup fresh basil, chopped
- parmesan to serve
- 300g penne rigate
Instructions
Roasted Aubergine - Oven Method
- Preheat the oven to 200℃. Pierce the aubergine several times with a small knife. Place the whole aubergine on a lined baking tray and cook for 45-55 minutes until the inside has softened. Rest for 10 minutes before slicing into chunks.
Roasted Aubergine - Air fryer Method
- Preheat the air fryer to 200℃. Pierce the aubergine several times with a small knife. Place the whole aubergine in the air fryer and cook for 20-30 minutes until the inside has softened, turning occasionally. Rest for 10 minutes before slicing into chunks.
Roasted Aubergine - InstantPot Method
- Pierce the aubergine several times with a small knife. Set the InstantPot to Roast at 200℃ for 30 minutes. Place the whole aubergine in the InstantPot air fryer basket and cook for 30 minutes or until the inside has softened. Rest for 10 minutes before slicing into chunks.
Arrabbiata Sauce
- Place a medium to large saucepan on low heat. Add the olive oil, thyme, chilli, garlic and star anise pod and cook on low heat for 5 minutes until fragrant (ensure the garlic does not burn using a low heat).
- Remove the thyme and increase the heat to medium. Add the tinned plum tomatoes. Fill ¼ of the empty tin with water and add to the saucepan. Add the balsamic vinegar and honey. Simmer on medium to low heat for 15-20 minutes until reduced.
Penne
- Whilst the Arrabbiata sauce is reducing, bring a large pot of salted water to the boil. Add the penne rigate and boil for 6-8 minutes or until almost done. Reserve a mug of pasta water.
Final Steps
- Remove the star anise pod from the sauce and break up any remaining large tomato pieces. Stir in the aubergine pieces.
- Using a slotted spoon, spoon the penne into the arrabbiata sauce along with ¼ cup of the pasta water. Cook on low heat whilst stirring for a few minutes until the penne is al dente. Add more pasta water to loosen the sauce if necessary.
- Stir through the chopped basil and season with salt and pepper to taste. Serve with a generous heap of grated parmesan and a drizzle of olive oil.
Notes
Use wholewheat penne for a healthier alternative.
The chilli will lose some heat whilst cooking, resulting in a mild heat. Add more or less according to taste.
I prefer cooking the aubergine whole as I like the softer texture obtained as it 'steams' itself. Alternatively slice into discs for a shorter roasting time.