Pasta Al Forno
With roasted aubergine and mozzarella
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The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10
Basil
160
Penne Pasta
25
Pine Nuts
1
Chopped Tomatoes
1
Onion
30
Black Olives
1
Aubergine
(May contain Celery)
2
Garlic Clove
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
½
Dried Oregano
40
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the stalk top from the aubergine, halve it lengthways, cut into 2cm wide strips, then chop into 2cm cubes. Place on a baking tray, drizzle with oil and add a pinch of salt and pepper. Toss together then spread out. Roast the aubergine on the middle shelf of your oven until soft, golden and slightly crispy at the edges, 20-25 mins, turning halfway.
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Grate the cheddar. Roughly chop the olives. Heat a drizzle of oil in a frying pan on medium-low heat. Add the onion and cook until softened, stirring occasionally, 3-4 mins. Add the garlic and cook for 1 minute more.
Stir the chopped tomatoes, dried oregano and olives into the onion mixture. Bring to the boil then turn the heat to low and simmer the sauce until thick and tomatoey, 15 mins.
Meanwhile, add the penne to the boiling water and cook for 10 mins or until 'al dente'. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once the aubergine is cooked, remove it from the oven and gently stir it into the tomato sauce.
Drain the pasta in a colander and add it to the tomato sauce. Tear the basil and mozzarella into small pieces and stir through. Pour the whole mixture into an ovenproof dish. Scatter over the cheddar and put the dish on the top shelf of your oven. Cook until the cheese is golden and bubbly, 5-10 mins.
While the pasta bakes drizzle some olive oil and the balsamic vinegar over the rocket. Sprinkle on a pinch of salt and pepper and the pine nuts, then toss together. Serve a good spoonful of the pasta with the rocket salad on the side. Enjoy!
