Recipes
Recipes

Prawn arrabiata pasta with charred aubergine

Arrabiata means ‘angry’ – a nod to the fiery kick of chilli in this perfect combo of comforting pasta, juicy prawns and smoky aubergines

Arrabiata means ‘angry’ – a nod to the fiery kick of chilli in this perfect combo of comforting pasta, juicy prawns and smoky aubergines

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(18 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 94p per serving

Nutritional Information

Each 340g serving contains

Energy
1265kj
303kcal
15%
Fat
4.1g
Low
6%
Saturates
0.7g
Low
4%
Sugars
8.5g
Low
9%
Salt
0.92g
Low
15%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
372kj/89kcal

Ingredients

400g tin peeled plum tomatoes

1 fresh red chilli, chopped (and deseeded if you prefer less heat)

1 aubergine, cut into lengthways slices about 1cm thick

250g Asda Penne Pasta

150g Asda Cooked & Peeled Cold Water Prawns

STORE CUPBOARD

1tbsp olive oil

1tbsp tomato purée

1½ reduced-salt fish stock cubes, made up to 200ml

½tbsp honey

Method

1
Whizz the tomatoes in a blender with the chilli to form a sauce.
2
Add the oil and the tomato purée to a large nonstick pan. Fry over a low heat for 3 mins or until darkened.
3
Add the blended sauce to the pan and simmer for 5 mins. Add the fish stock and honey and simmer gently for 10-15 mins until reduced by a third.
4
Meanwhile, heat a griddle pan on a high setting. Add the aubergine slices and fry for 1-2 mins on each side or until dark char lines appear. Cut into bite-size strips.
5
Bring a large pan of water to the boil. Add the penne pasta and set a timer for 2 mins shy of the cooking time on the pack instructions. Drain well.
6
Add the pasta to the pan of sauce; cook for 2 mins until al dente. Stir in the prawns and ½ the aubergine, then heat through for 1 min. Top with the remaining aubergine and sprinkle with black pepper to serve.