One Pot Melting Mozzarella & Aubergine Pasta

Cooking time
Serves2 people
One Pot Melting Mozzarella & Aubergine Pasta

Cooking pasta in the same pan as the sauce doesn't just save on washing up, it makes sure the pasta soaks in all the flavours while it simmers. And there are plenty of delicious ingredients in this dish for our organic penne to splash about in - sweet Sicilian cherry tomato passata, caramelised aubergine and wintry thyme and sage, as well as pools of melting mozzarella to finish it all off.

4 ratings
layout 4 comments


  • 1 aubergine
  • 1 onion
  • 2 garlic cloves
  • A handful of sage, leaves only
  • 200g penne
  • 300ml cherry tomato passata
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • A handful of thyme
  • 100g mozzarella
  • 50g peppery salad mix
  • 1 tbsp + 2 tsp olive oil
  • 2 tbsp water
  • Sea salt
  • Freshly ground pepper
  • 450ml boiling water

Prep: 10 mins | Cook: 25 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Trim the aubergine and dice it into 1cm chunks. Set a heavy-based casserole dish or large pan on a medium-high heat and add 1 tbsp oil and the aubergine. Fry for 5 mins, stirring now and then, till the aubergine is browned all over.
2. While the aubergine fries, peel and finely chop the onion. Lift the aubergine out of the pan and pop it on a plate. Add the onion with 2 tbsp water and a pinch of salt and pepper. Fry for 3 mins, stirring now and then, till the onion starts to brown.
3. While the onion fries, peel and grate or crush the garlic. Finely chop the sage leaves.
4. Stir the aubergine back into the onion with the garlic and most of the sage leaves (keep some back for garnishing). Cook and stir for 1 min.
5. Stir in the penne. Pour in the cherry tomato passata and stir to mix. Add 1 tbsp red wine vinegar and 1 tsp caster sugar. Drop in the thyme sprigs. Pour in 450ml boiling water, stir a few times to mix it all together and put a lid on the pan (or use a baking tray if you don’t have a lid).
6. Bring the pasta and sauce to the boil, then turn the heat down to medium-low and simmer for 12 mins till the pasta is almost tender but still a little firm and chalky. Meanwhile, drain and coarsely grate the mozzarella.
7. When the pasta has cooked for 12 mins, take the lid off the pan and lift out the thyme sprigs. Give the pasta a few stirs. Scatter the mozzarella over the top of the dish. Pop the lid back on and cook for another 3-4 mins till the pasta is tender and the mozzarella has melted.
8. While the pasta cooks, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the pasta on warm plates.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop




Really tasty and easy to cook. The family all loved it and hardly any washing up - so it's a win, win in my book!

Family chef


This was delicious. I made it exactly to the recipe apart from adding a chopped pepper. I've not cooked pasta in the sauce before and I have to say it worked brilliantly. Quantity-wise, this fed our family of 4 quite happily.


Quick and tasty, I was very pleased with this dish


Absolutely delicious! Quick and easy to prepare,