Pasta arrabbiata with aubergine
SERVES 2 PREP 8 mins COOK 35 mins EASY V
1 tbsp cold-pressed rapeseed oil1 large onion, finely chopped2 large garlic cloves, finely grated1 tsp chilli flakes1 tsp smoked paprika400g can chopped tomatoes1 tsp vegetable bouillon powder1 aubergine, chopped150g wholewheat fusillilarge handful of basil, plus extra to serve25g parmesan or vegetarian alternative, finely grated
1 Heat the oil in a large non-stick pan. Add the onions, cover and cook for 5 mins, then remove the lid and cook for 5 mins more, until softened. Stir in the garlic, chilli and paprika, then add the chopped tomatoes plus a can of water. Stir in the bouillon and aubergine, bring to a simmer, cover and cook for 20 mins.
2 Cook the penne following pack instructions until al…
