Sicilian Aubergine & Sun-Dried Tomato Pesto Penne

Name: Sicilian Aubergine & Sun-Dried Tomato Pesto Penne
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

40 mins

Serves

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