Pasta arrabbiata with aubergine

• cold-pressed rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped (160g)

• large garlic cloves↗2

  finely grated

• chilli flakes↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• can chopped tomatoes400g g
• vegetable bouillon powder↗1 tsp tsp
• aubergine↗1

  chopped

• wholemeal penne↗150g g

  or fusilli

• basil↗large handful of

  large handful of (plus extra to serve)

• parmesan↗25g g

  or vegetarian Italian-style hard cheese, finely grated

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.

2. 2

   Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.