Aubergine & goat's cheese pasta
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 300g penne
- 1 tbsp olive oil
- 1 onion, chopped
- 1 aubergine, cut into small chunks
- 400g can chopped tomatoes
- pinch sugar
- handful basil leaves
- 200g goat's cheese, cubed
Tip
Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.
Method
-
Boil the pasta according to pack instructions.
Heat the oil in a pan, then gently fry the onion
for about 5 mins until softened.
-
Add the
aubergine, cook for 3 mins more, then tip
in the tomatoes and sugar. Bring to the
boil, simmer for 5 mins, then stir through
the basil and goat’s cheese. Toss with the
drained pasta and serve.
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