Sicilian Aubergine & Sun-Dried Tomato Pesto Penne

On the table in 40mins

Serves 2


  • 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 or 2 Sun-Dried Tomato Pesto Pots
  • 1 tbsp. flat-leafed parsley
  • Parmesan to serve


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

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