Aubergine Penne Arrabbiata Recipe – Italian Special
Aubergine Penne Arrabbiata is a vibrant and hearty Italian pasta dish that combines tender, smoky aubergine (eggplant) with the classic spicy and tangy Arrabbiata sauce. The dish features penne pasta tossed in a rich tomato sauce flavored with garlic, chili flakes, and herbs, then topped with golden-brown cubes of aubergine for added texture and flavor. With a perfect balance of heat and umami, this vegetarian pasta is both comforting and satisfying, making it a delicious option for any weeknight dinner or special occasion.
- 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 :
Aubergine Cooking Tip:Aubergine can absorb a lot of oil, so be sure to cook it over medium heat and avoid overcrowding the pan. If you want to reduce the oil, you can roast the aubergine cubes in the oven at 400°F (200°C) for about 20 minutes until golden and tender.
Spice Level:Adjust the red pepper flakes based on your spice preference. For a milder version, reduce the amount, or omit it entirely.
Tomato Paste:Adding tomato paste gives the sauce a richer, deeper flavor, but it’s optional. If you prefer a fresher taste, you can skip it.
Vegan Option:To make this dish vegan, simply omit the Parmesan and use a dairy-free alternative or nutritional yeast as a topping.
