Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Penne with pine nuts and aubergine
Serves 4 Starters and mains
Ingredients
- 400g aubergine, trimmed and cut into small cubes
- 90ml extra virgin olive oil
- 1 garlic clove, finely chopped
- 3tbsp concentrated tomato paste
- 25g pine nuts
- 10 large salted capers, soaked, drained and chopped
- 1 small chilli, finely chopped
- 20 pitted black olives
- 400g penne
- 60g mature pecorino cheese, grated
Method
Leave the aubergine cubes in lightly salted water for 1 hour, then drain, squeeze out the water and pat dry on kitchen paper. Fry them in the oil with the garlic until brown. Add the tomato paste, pine nuts, capers, chilli and olives and fry gently for 10 minutes. Add a little water if the mixture is too dry.
Cook the pasta in boiling salted water until al dente, then drain and mix well with the sauce. Serve with the grated pecorino cheese.
Advertisement