Two bowls of pasta arrabbiata with aubergine and cheese

Pasta arrabbiata with aubergine

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(13 ratings)

Prep: 8 mins Cook: 35 mins


Serves 2

Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal500
  • fat12g
  • saturates3g
  • carbs73g
  • sugars18g
  • fibre12g
  • protein19g
  • salt0.35g


  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped (160g)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, finely grated
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 1 tsp vegetable bouillon powder
  • 1 aubergine, chopped



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 150g wholemeal penne or fusilli
  • large handful of basil, plus extra to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 25g parmesan or vegetarian Italian-style hard cheese, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.

  2. Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

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Comments, questions and tips

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3rd Aug, 2020
Disappointing as the sauce was too watery and more like soup. I had to boil it for an extra 10 minutes to reduce it but it was still not a good consistency. I only added half the amount of chilli flakes and this was hot enough for us.
8th Jun, 2020
Really lovely. However I cooked the aubergine first for 5 minutes and the onions for only five minutes after that. My partner isn’t much of a fan of the vegetable, but doing it this way round the means it’s less distinctive and more pulpy. I also pepped it up with more chilli. Will be having again.
Lauren Kent's picture
Lauren Kent
5th Jun, 2020
It was very tasty. I added a fresh red chilli and some mushrooms.
Caroline Thomas
5th Jun, 2020
Ok but needed more chilli and paprika. Very large portions!
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