- 300g penne
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 aubergine, cut into small chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- pinch sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- handful basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 200g goat's cheese, cubed
Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.
Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.