Penne Arrabiata

Turn up heat with a spicy pasta dinner

Ingredients:

• Oil
• 1 red onion, finely chopped
• 1 clove garlic
• 100ml white wine (optional)
• 1 x 400g tin whole peeled tomatoes
• 2 chillies, finely chopped or 50ml peri-peri sauce
• 10ml brown sugar
• 350g penne pasta
• 1 large aubergine, halved and sliced
• 12 pitted olives

METHOD:

Gently heat a dash of oil in a non-stick frying pan, add the onions and garlic and cook until glossy.

Turn up the heat and add the wine, tomatoes, chilli or peri-peri sauce and sugar.

Meanwhile, boil the pasta in salted water in a large pot and grill the aubergine slices in another frying pan in a little more oil.

Drain the pasta when cooked and toss with the aubergine and arrabiata tomato sauce.

Add the olives to make this dish a delicious pasta supper.

SERVES: Four to six

TIME: 20 minutes