PENNE ARRABBIATA WITH AUBERGINES
5 ingredients or less
300 g penne
400 ml chopped plum tomatoes
3 garlic cloves
Cut aubergines and blanch in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.