AuberginePastaTomato

Pasta with Aubergine and Tomatoes

This deliciously simple pasta dish makes for the perfect mid-week meal.

Prep Time: 10 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

350g penne
6 tbsp Filippo Berio Extra Virgin Olive Oil
1 onion, finely chopped
2 aubergines, cut into chunks
2 garlic cloves, finely chopped
450g vine-ripened tomatoes, skinned and chopped
Filippo Berio Basil Flavoured Extra Virgin Olive Oil
Freshly grated Parmesan cheese

Method

Heat the oil in a large frying pan, add the chopped onion and cook for 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.
Meanwhile, cook the pasta in boiling salted water for 10 minutes, or until 'al dente'.
Add the sundried tomato strips and the chopped tomatoes to the aubergine, along with 5 tbsp water. Simmer the sauce for 5-8 minutes.
Drain the pasta and toss with the sauce.
Drizzle with a generous helping of Filippo Berio Basil Flavoured Extra Virgin Olive Oil and sprinkle Parmesan cheese on top, if desired.
Serve immediately.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.