Penne Sicilienne

Servings: 4
Preparation time: 20 minutes
Active time: 20 minutes
Total time: 40 minutes

1 large aubergine
1 tbsp olive oil
2 onions
2 garlic cloves
1  (13 oz) can chopped plum tomatoes
2 tsp basil
3.6 litres (6 pints)water
375g (12 oz) fresh tagliatelle
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve (optional)


1. Heat the oil in a saucepan, add the onion, garlic and aubergines and cook for 2-3 minutes.

2. Add the tomatoes and their juice, together with the basil, and season to taste. Simmer for 15-20 minutes.

3. Meanwhile, bring the water to a boil in a large pan and add salt to taste. Put in the pasta, stir, and cook until just al dente.

4. Drain the pasta, turn it into a warm serving dish and top with the aubergine mixture.

5. Serve sprinkled with grated Parmesan.