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Ingredients
Method
- 300g penne pasta
- 1 tbsp olive oil
- 1 chopped onion
- 1 chopped aubergine
- 400g tin of chopped tomatoes
- Pinch of sugar
- Handful of torn basil
- 225g goat’s cheese, cubed
- Cook the pasta in boiling salted water until al dente. Heat the oil in a pan and fry the onion for 5 mins to soften, then toss in the aubergine, cook for 3 more mins, then the tomatoes and the sugar. Simmer away for 5 mins to thicken, then stir through the cheese and basil. Toss with the drained pasta and serve immediately.
15 mins
4 serving
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