Goat's Cheese & Aubergine Penne | Abel & Cole
Goat's Cheese & Aubergine Penne
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Prep: 10 mins
Cook: 30 mins
A pasta dish decadently smothered in a cherry tomato and caramelised aubergine sauce, topped with creamy goat’s cheese, toasted flaked almonds and fresh basil leaves, served with a rocket and balsamic salad on the side.
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828 kcal
(per portion)
Ingredients you'll need
  • 35g flaked almonds
  • 1 aubergine
  • 1 onion
  • 2 garlic cloves
  • 400g tinned cherry tomatoes
  • 200g wholewheat penne
  • 50g rocket
  • 1 tbsp balsamic vinegar
  • A handful of basil, leaves only
  • 100g soft goat's cheese
From your kitchen
  • Sea salt
  • 2 tbsp olive oil
  • 200ml cold water
  • Freshly ground pepper
You'll need
  • Large pan with a lid
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill a large pan with water, add a pinch of salt and put it on a high heat, covered with a lid, to come to the boil. Put a deep frying pan or wok on a medium heat and add the flaked almonds. Toast, shaking the pan every so often, for 2-3 mins till the almonds have browned. Tip into a bowl and set aside.

  • 2.

    Trim the top off the aubergine and dice it into chunks around 1cm across. Warm 1 tbsp olive oil in the frying pan or wok over a medium heat, then add the aubergine and fry for 6-7 mins. Stir every so often, till the aubergine is browned and has softened a little.

  • 3.

    While the aubergine fries, peel and finely chop the onion. Peel and crush or grate the garlic.

  • 4.

    Scoop the aubergine out of the pan and set aside on a plate. Add another 1 tbsp olive oil to the pan with the chopped onion. Season with a small pinch of salt. Fry, stirring often, for 5 mins. Add the garlic and fry, stirring, for 1 min.

  • 5.

    Return the aubergine to the pan and tip in the tin of cherry tomatoes. Half-fill the tin with water (around 200ml) and add that to the pan. Pop a lid on the pan and simmer the sauce for 15 mins, stirring every so often, till the sauce has thickened slightly and the cherry tomatoes started to burst.

  • 6.

    The water in the pan should be boiling by now. Add the penne and simmer for 10-12 mins till the pasta is tender but still has a little bite.

  • 7.

    While the pasta simmers, toss the rocket with 1 tbsp balsamic vinegar and a pinch of salt and pepper. Pick the leaves off the basil sprigs.

  • 8.

    Drain the pasta and tip it back into the pan. Taste the aubergine sauce and add more salt or a pinch of pepper if you think it needs it. Add the sauce to the pasta and toss to mix. Divide the pasta between 2 warm plates and top with the flaked almonds, the basil leaves and crumble over the goat’s cheese. Serve with the rocket on the side.

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