Our Favourite Recipes
Sicilian Aubergine & Sun-Dried Tomato Pesto Penne
Like the island itself, the flavours of Sicily are big and sunny, with aubergines being a staple of many of its classic dishes. Here, our Sun-Dried Tomato Pesto adds extra oomph, with a hint of chilli to spice things up. A great Saturday-night pasta.
Buon Appetito
Ingredients
- 200g Penne
- 4 tbsp. olive oil
- 1 onion, finely sliced
- 1 aubergine, cut into 2cm dice
- Salt to taste
- A pinch of dried chilli flakes
- 1/2 jar Sacla’ Sun-Dried Tomato Pesto
- 1 tbsp. flat-leafed parsley
- Parmesan to serve
Method
- In a large pan of boiling, salted water, cook the pasta to your liking
- Drain, reserving about 4 tbsp of the cooking water
- Heat 1 tbsp of oil in a large frying pan and fry the onion for 5 minutes
- Transfer the onion to a plate, then add the remaining 3 tbsp of oil to the pan
- Add the aubergine and toss in the hot oil
- Cook for 5 minutes, stirring occasionally until brown on all sides, then pour in a splash of boiling water
- Let it bubble and steam the aubergine
- Once the water has boiled off, sprinkle some salt over the aubergine and cook for a further 2 minutes until it's nice and soft
- Return the onion to the pan, along with the chilli, Sacla’ Pesto, parsley and the pasta
- Gently stir together, add a little of cooking water to loosen the sauce
- Serve with plenty of grated Parmesan
