Sicilian Aubergine & Sun-Dried Tomato Pesto Penne

Cook Time
40 mins
Serves
2
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
How to make the recipe
Step 1
In a large pan of boiling, salted water, cook the pasta to your liking
Step 2
Drain, reserving about 4 tbsp of the cooking water
Step 3
Heat 1 tbsp of oil in a large frying pan and fry the onion for 5 minutes
Step 4
Transfer the onion to a plate, then add the remaining 3 tbsp of oil to the pan
Step 5
Add the aubergine and toss in the hot oil
Step 6
Cook for 5 minutes, stirring occasionally until brown on all sides, then pour in a splash of boiling water
Step 7
Let it bubble and steam the aubergine
Step 8
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
Step 9
Return the onion to the pan, along with the chilli, Sacla' Pesto, parsley and the pasta
Step 10
Gently stir together, add a little of cooking water to loosen the sauce
Step 11
Serve with plenty of grated Parmesan