Penne Siciliana
1x | 2x | 3x | 4x
- 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
- Heat the oven to 180ºC
- Slice 1 aubergine into 2cm thick rounds
- Brush with olive oil and grill for 5 minutes turning half way through
5 minutes
- Chop 6 garlic cloves, 10 cherry tomatoes, 1 tsp fresh oregano, 3 tbsp fresh basil and the grilled aubergine
- Heat 2 tbsp oil in a large saucepan
- Add the garlic and fry for 1 minute
1 minute
- Add 800g canned chopped tomatoes, 1 tsp dried crushed chillies along with the oregano, cherry tomatoes, aubergine and basil
- Cook for 20 minutes
20 minutes
- Cook and drain 450g pasta and add it to the sauce
- Grate 350g mozzarella
- Stir most of the mozzarella into the sauce
- Place the mixture into an oven proof dish and top with the remaining mozzarella
- Bake for 20 minutes
20 minutes