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Aubergine arrabbiata

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Ingredients

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2 tbsp olive oil
1 aubergine, chopped into 3cm chunks
125g egg-free dried fusilli pasta
1 red chilli, cored and finely chopped
2 large garlic cloves, crushed
1 x 400g can chopped tomatoes
6 cherry tomatoes, halved
1 tsp dried basil
1/4 tsp Worcestershire sauce
12 olives

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Aubergine arrabbiata

One for the chilli lovers. Although untraditional, aubergine acts like a sponge in soaking up the spicy tomato sauce, which is rich in powerful antioxidants such as beta-carotene and cancer-fighting lycopene.

Features:
  • Spicy
  • Vegan
Cuisine:
  • 20 Mins
  • Serves 2
  • Easy

Ingredients

Directions

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  1. Add half the olive oil to a frying pan and stir fry the aubergine, in batches if needed, over a medium-high for 3-4 minutes or until well coloured. Remove and set aside.

  2. Cook the pasta according to the packet instructions in a pan of salted boiling water while you turn the heat up and add the remaining oil to the frying pan. Fry the chilli and garlic for 1 minute, stirring regularly.

  3. Add the aubergine back to the pan with the chopped tomatoes and cherry tomatoes and stir well. Turn the heat down and leave to blip away for 10 minutes, adding the basil, olives and Worcestershire sauce halfway through.

  4. Drain the pasta, reserving a few ladlefuls of cooking water, then toss the pasta through the sauce, loosening with a little of the reserved cooking water. Season to taste and divide between bowls. Top with extra chilli, if you dare.

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