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INGREDIENTS

Penne Arrabbiata with Roasted Eggplants with

  • 2 large Eggplants
  • 1 tablespoon Salt
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Extra virgin olive oil
  • 2 cloves Garlic
  • 2 teaspoons Chilli flakes
  • 2 cans Tomatoes, canned with juice
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 1 teaspoon ground black pepper
  • 1 teaspoon Marjoram, dried
  • 1 teaspoon dried oregano
  • 1 packet penne pasta dried pasta
  • 8 cups Water
  • 1 cup fresh basil
  • 2 tablespoons Parmesan cheese
HOW TO PREPARE

Penne Arrabbiata with Roasted Eggplants with

1
Place Eggplant cubes in a mixing bowl, dredge with Salt and allow to sit for 30 minutes for the juices to render out. Drain and discard juices and coat with Vegetable Oil.
2
Place Eggplant on a baking sheet and grill in the oven until soft and slightly golden brown on all sides. Remove and allow to cool.
3
Meanwhile, heat Olive Oil in a large saucepan on medium heat, add Garlic and Chili, and cook until soft, taking care not to burn the garlic.
4
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Black Pepper, Marjoram, and Oregano to the pan and allow to cook for 10 minutes.
5
Cook Pasta in boiling Water until Aldente. Drain pasta, and discard water.
6
Add cooked pasta to the sauce, and mix over low heat until evenly coated.
7
Add grilled Eggplant pieces and Basil to the pasta and gently toss.
8
Place on a coated pasta large platter and garnish with Parmesan Cheese.
NUTRITIONAL INFORMATION

Penne Arrabbiata with Roasted Eggplants with

  • Energy 466 (Kcal)
  • Protein 14 (g)
  • Total Fat 12 (g)
REVIEWS

Penne Arrabbiata with Roasted Eggplants with

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