Penne lisce with tuna, chilli and eggplant

With some help from our friends at Barilla headquarters in Italy, here is a delicious and nutritious penne lisce with tuna, chilli and eggplant.

Recipe «Penne lisce with tuna, chilli and eggplant» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 400g Barilla penne lisce, 2 tbsp extra virgin olive oil, 1 red onion, finely chopped, 1 medium eggplant, trimmed, cut into 1cm dice, 1 long red chilli, seeded, finely chopped , 3 anchovy filets, chopped, 400g jar Barilla Arrabbiata sauce, 185g tin tuna in oil, drained, flaked , 1/3 cup pitted kalamta olives, thinly sliced, ¼ cup parsley, chopped, Ricotta, to serve.

Ingredients:

• 400g Barilla penne lisce 
• 2 tbsp extra virgin olive oil 
• 1 red onion, finely chopped 
• 1 medium eggplant, trimmed, cut into 1cm dice 
• 1 long red chilli, seeded, finely chopped 
• 3 anchovy filets, chopped 
• 400g jar Barilla Arrabbiata sauce 
• 185g tin tuna in oil, drained, flaked 
• 1/3 cup pitted kalamta olives, thinly sliced 
• ¼ cup parsley, chopped 
• Ricotta, to serve 

Instructions

1. 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.
2. 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.
3. 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