Check out this easy gluten free tomato penne alla norma with aubergine topped with fresh basil. This simple recipe is veggie friendly and low in calories
Ingreadient
- 1 small aubergine, cut into 3cm cubes
- 2 tsp extra-virgin olive oil
- ½ onion, finely chopped
- 1 large clove garlic, crushed
- a pinch dried chilli flakes
- 400g tin plum tomatoes
- 150g gluten-free penne
- 20g parmesan (or veggie alternative), finely grated
- a handful of leaves basil
Direction
- Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.
- Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.
- Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.
