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Penne Siciliana

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  • 450g pasta
  • 1 aubergine
  • 800g canned chopped tomatoes
  • 2 tbsp oil
  • 10 cherry tomatoes
  • 6 garlic cloves
  • 350g mozzarella
  • 1 tsp dried crushed chillies
  • 1 tsp fresh oregano
  • 3 tbsp fresh basil
  1. Heat the oven to 180ºC
  2. Slice 1 aubergine into 2cm thick rounds
  3. Brush with olive oil and grill for 5 minutes turning half way through
  4. 5 minutes
  5. Chop 6 garlic cloves, 10 cherry tomatoes, 1 tsp fresh oregano, 3 tbsp fresh basil and the grilled aubergine
  6. Heat 2 tbsp oil in a large saucepan
  7. Add the garlic and fry for 1 minute
  8. 1 minute
  9. Add 800g canned chopped tomatoes, 1 tsp dried crushed chillies along with the oregano, cherry tomatoes, aubergine and basil
  10. Cook for 20 minutes
  11. 20 minutes
  12. Cook and drain 450g pasta and add it to the sauce
  13. Grate 350g mozzarella
  14. Stir most of the mozzarella into the sauce
  15. Place the mixture into an oven proof dish and top with the remaining mozzarella
  16. Bake for 20 minutes
  17. 20 minutes
Recipe inspired by https://delightfuldeliciousdelovelyblog.wordpress.com/2016/10/14/baked-vegetarian-penne-pasta-alla-siciliana-with-smoked-mozzarella-grilled-eggplant/
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