Aubergine Penne Arrabbiata Recipe – Italian Special
Looking for a spicy tomato pasta with a twist? This aubergine penne arrabbiata recipe combines tender, sautéed eggplant with a bold chili-spiked tomato sauce, all tossed with penne for a satisfying eggplant arrabbiata that’s rich with bold flavor yet remains a wholesome vegetarian Italian pasta. Perfect for weeknight dinners, and on your table in about 45 minutes.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Aubergine Penne Arrabbiata Ingredients :
- 250g penne pasta
- 2 medium aubergines (eggplants), cut into bite-sized cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to your spice preference)
- 1 can (400g) chopped tomatoes or passata
- 1 tbsp tomato paste (optional, for a richer flavor)
- 1 tsp dried oregano
- Fresh basil leaves, chopped (for garnish)
- Salt and pepper, to taste
- Grated Parmesan or vegan cheese (optional, for serving)
How to make Aubergine Penne Arrabbiata :
Prepare the pasta:Cook the penne pasta according to the package instructions. Drain, reserving a cup of pasta water for later, and set aside.
Cook the aubergine:Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat. Add the cubed aubergine and cook, stirring occasionally, for 8–10 minutes, or until the aubergine is golden brown and tender. Remove the aubergine from the pan and set aside.
Make the Arrabbiata sauce:In the same pan, add the remaining tablespoon of olive oil and sauté the minced garlic over medium heat for about 1 minute, or until fragrant. Add the red pepper flakes and cook for another 30 seconds. Then add the chopped tomatoes (or passata) and tomato paste, stirring to combine. Season with oregano, salt, and pepper. Simmer the sauce for 10–12 minutes, until it thickens and the flavors meld together.
Combine pasta and sauce:Add the cooked aubergine back into the pan with the Arrabbiata sauce. Toss the drained pasta into the sauce, adding a splash of reserved pasta water to help the sauce coat the pasta evenly. Stir everything together and cook for another 1–2 minutes to combine.
Serve:Divide the pasta between plates, garnish with fresh basil leaves, and sprinkle with Parmesan or vegan cheese if desired. Serve hot and enjoy!
Recipe Notes :
A lighter twist: choose wholemeal penne and reduce oil to keep things low-calorie swap friendly without sacrificing taste.
For a silky texture, blanch eggplant first before sautéing—this softens it and reduces oil absorption while keeping the pieces intact.
Finish with fresh flavor—garnish with basil and Parmesan to highlight the dish’s freshness and add a satisfying savory finish.
