The pasta can be cooked up to 8 hours ahead (if so, refresh the just-cooked pasta quickly in cold water to stop the cooking process). The sauce can be made up to 24 hours ahead. It is not suitable for freezing.Another great family supper recipe, this is a variation on the classic Italian puttanesca recipe with added aubergine. The sauce freezes well or can be made ahead and kept in the fridge for up to 3 days.
SERVES 4
225g (8 oz) penne pasta
grated Parmesan cheese, to serve
FOR THE PUTTANESCA SAUCE
3 tablespoons olive oil
1 small aubergine, chopped into small 2cm (1 inch) cubes
1 red chilli, deseeded and finely chopped
3 garlic cloves, crushed
400g tin of chopped tomatoes
50g (2 oz) anchovies in oil, drained and finely chopped
100 g (4 oz) stoned green olives, halved
small bunch of basil, chopped
2 tablespoons chopped parsley
Cook the pasta in boiling salted water according to packet instructions or until al dente, then drain.
Heat 2 tablespoons of the oil in a large non-stick frying pan, add the aubergine and fry over a high heat for about 5 minutes, until soft and golden brown.
Add the remaining oil, together with the chilli and garlic, and fry for 2 minutes. Add the tomatoes with their liquid, the anchovies and olives. Simmer uncovered for about 5 minutes and season with a little salt and pepper.
The pasta can be cooked up to 8 hours ahead (if so, refresh the just-cooked pasta quickly in cold water to stop the cooking process). The sauce can be made up to 24 hours ahead. It is not suitable for freezing.
Mix the pasta with the hot pasta sauce in the pan and, if necessary, reheat until piping-hot. Check the seasoning and adjust if necessary. Sprinkle with the basil and parsley, and serve with grated Parmesan cheese.