Ingredients:
2
medium aubergines, cut into 2cm (3/4 in) chunks
6
tbsp Filippo Berio Extra Virgin Olive Oil
1
small onion, finely chopped
1-2
garlic cloves, finely chopped
6-8
sun-dried tomatoes, soaked in warm water for 10-15 minutes
and cut into strips
450g
(1lb) ripe plum or large vine-ripened tomatoes, skinned and
chopped roughly
350g
(12oz) penne or similar pasta
2
tbsp torn fresh basil leaves
Extra
oil to drizzle
Freshly
shaved or grated Parmesan cheese, to serve
Serves
4
Preparation:
10 minutes
Cooking
time: 25 minutes
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Method:
1.
Heat the oil in a large frying pan, add the chopped onion and
cook 3-4 minutes over a medium heat until it softens. Increase
the heat a little, add the aubergine chunks and stir-fry for
10 minutes until the aubergine is golden and beginning to soften.
Stir in the garlic.
2.
Meanwhile, cook the pasta in boiling salted water for 10 minutes
or until al dente.
3.
Add the sun–dried tomato strips to the aubergine, add the
chopped tomatoes to the pan with 5 tbsp water and simmer the
sauce for 5-8 minutes.
4.
Drain the pasta and toss with the sauce with the torn basil
leaves.
5.
Drizzle with extra olive oil and scatter Parmesan cheese on
top, if desired. Serve immediately.
Cook’s
tips
If
fresh plum tomatoes are not available, use a 400g can.
If
preferred, add red wine in place of the water for the sauce.
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