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PrintPenne con Melanzane
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This is one of my favourite dishes. I cook it regularly and it has evolved from a recipe I read a while ago in which the aubergines were fried. I prefer the aubergines to be oiled and baked until golden and charred in places. They give the whole dish a unique sweet smoky taste. Chickpeas are a good source of protein, fibre, copper, manganese and folate
Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 1 large aubergine (eggplant), cut into thin 0.5cm / 1/4 inch diagonal slices
- 1 small onion, chopped
- 3 cloves of garlic, chopped
- 1 can (400g / 14oz) plum or chopped tomatoes
- 2 tablespoons tomato puree
- 3 teaspoons dried crushed red chillies (or to taste)
- 1 teaspoon dried oregano
- 1 can (400g / 14oz) chickpeas, along with their juice
- 200g (7oz) dried spelt or wholewheat penne
- 2 teaspoons salt (divided)
- Freshly ground black pepper
- 1 small bunch of flat-leaf parsley, coarsely chopped
- The juice of half a lemon
Instructions
- Roast the Aubergine: Preheat the oven to 200°C (400°F / gas mark 6). Brush the aubergine slices evenly with 2 tablespoons of the olive oil. Arrange them on a large baking sheet and bake for about 30 minutes, turning once, until beautifully golden brown and charred on both sides.
- Build the Sauce Base: Heat the remaining 1 tablespoon of olive oil in a large pan over a low heat. Add the diced onion and stir to coat. Cook gently for 10 minutes until soft but not brown. Halfway through, stir in the chopped garlic, crushed chillies, oregano, and a generous grind of black pepper.
- Simmer the Sauce: Stir the 2 tablespoons of tomato puree into the onion mixture. Pour in the tin of tomatoes (if using whole plum tomatoes, squash them gently against the sides of the pan). Bring the mixture slowly to a boil, then pour in the chickpeas along with their canning juice. Lower the heat and simmer uncovered for 20 minutes until the sauce is thick and beautifully reduced.
- Cook the Pasta: While the sauce simmers, boil your spelt or wholewheat penne in a separate pot according to the packet instructions until al dente, adding 1 teaspoon of the salt to the water. Keep the remaining 1 teaspoon of salt to season your main sauce to taste.
- Combine: Drain the pasta, reserving a small cup of the starchy cooking water. Turn off the heat under the sauce. Gently fold the roasted aubergine slices and two-thirds of the chopped parsley into the tomato sauce, then stir in your drained pasta. If the sauce looks a little too thick, stir in a splash of your reserved pasta water to make it glossy.
- Serve: Plate up immediately, garnished with the remaining fresh parsley, an extra crack of black pepper, and a bright squeeze of fresh lemon juice over the top.
- Prep Time: 10
- Cook Time: 30
- Category: Vegan Dinner
- Method: Saute and Roast
- Cuisine: Italian
Nutrition
- Calories: 854
- Fat: 25g
- Carbohydrates: 129.5g
- Fiber: 24.5g
- Protein: 27.4g
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