Looking to make healthy living a little bit easier this week? This is a one pan, 30-minute meal that will do just that. This easy aubergine arrabbiata cooks the pasta within the sauce.
Time: 30 minutes
1 tablespoon olive oil (+ extra to garnish)
2 aubergines, cut into small cubes
1 onion, finely chopped
3 cloves garlic, minced
½–1 teaspoon dried red chilli flakes (+ extra to garnish)
1 tablespoon tomato purée
1 x 400g / 14 oz tin chopped tomatoes
1 tablespoon maple syrup
1 tablespoon vinegar (we used red wine vinegar)
900ml / 4 cups / 1.6 pints vegetable stock
4 servings of pasta (about 300g / 10.6 oz, we used penne)
large handful of basil (about 25g / 0.8 oz) roughly chopped
pinch of sea salt
Put the oil in a large saucepan over medium heat. Add the aubergines and onion with a large pinch of salt. Fry for 8 minutes until softened.
Add the garlic, chilli flakes and tomato purée and fry for 30 seconds until fragrant. Pour in the tinned tomatoes, maple syrup, vinegar and vegetable stock and bring to the boil. Add the pasta, stir to combine and then reduce to a simmer. Cover with a lid and cook for 10 minutes, stirring occasionally.
Remove the lid, simmer for 5 more minutes until slightly reduced, then stir in most of the basil. Finish with an extra drizzle of olive oil, a sprinkling of chilli flakes (if you like) and a few more basil leaves.
TIP: Why not add a handful of spinach at the end for an extra dose of nutrients?
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