Penne with pine nuts and aubergine

Penne with pine nuts and aubergine

Penne con pinoli e melanzane

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g aubergine, trimmed and cut into small cubes
salt
90ml extra virgin olive oil
1 garlic clove, finely chopped
3 tablespoons 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

  1. 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.
  2. Cook the pasta in boiling salted water until al dente, then drain and mix well with the sauce. Serve with the pecorino cheese.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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