With some help from our friends at Barilla headquarters in Italy, here is a delicious and nutritious penne lisce with tuna, chilli and eggplant.
- Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60m l (/4 cup) of the pasta cooking liquid.
- Heat half the oil in a large non stick frying pan over a medium-high heat. Add the onion, cook stirring occasionally for 2-3 minutes, add the eggplant and remaining oil, cook stirring occasionally for 4-5 minutes or until eggplant is golden. Add the chilli and anchovies, cook stirring for 1-2 minutes.
- Add the arrabiata sauce, tuna and olives, simmer for 2-3 minutes, then add the drained pasta and reserved cooking liquid, stir to combine and cook for a further 1-2 minutes. Remove from the heat, stir through the parsley. Divide between serving plates, drizzle with a little extra virgin olive oil if desired and top with a dollop of ricotta, serve immediately
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Mixing Bowl Set
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