Meals and Courses

Pasta with Tuna and Aubergine Arrabiata

cook 20 mins
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 aubergine, diced
  • 650 g (1 lb 7 oz) passata
  • 100 ml (3 1/2 fl oz) red wine
  • 1/2–1 teaspoon chilli flakes, to taste
  • 75 g (3 oz) pitted green olives with hot chilli peppers or chilli-stuffed olives, sliced
  • 1 small bunch of basil, leaves stripped
  • pinch of sugar
  • 400 g (13 oz) penne rigate
  • 2 x 185 g (6 1/2 oz) cans tuna chunks in spring water, drained
  • finely grated Parmesan cheese, to serve (optional)
  • salt and pepper
  • Heat the oil in a large, deep-sided frying pan over a medium heat, add the onion and garlic and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
  • Bring two pans of lightly salted water to the boil. Add the aubergine to one saucepan and cook for 3–4 minutes until almost tender, then tip into a colander and drain well.
  • Meanwhile, pour the passata and red wine into the pan with the onions, add the chilli flakes, olives, basil and sugar and season with salt and pepper. Add the well-drained aubergines and bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until thickened slightly.
  • While the sauce is simmering, cook the pasta in the second pan of boiling water for 11 minutes until ‘al dente’, or according to the packet instructions.
  • Drain the pasta, stir the tuna into the sauce, add the pasta and serve with a little Parmesan sprinkled over, if liked.
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