Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
Step 2
Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.
Your folders
lekkerensimpel.com
5.0
(1)
25 minutes
Your folders
vegrecipesofindia.com
5.0
(7)
15 minutes
Your folders
pastaevangelists.com
Your folders
giallozafferano.com
4.9
(11)
10 minutes
Your folders
rabbitandwolves.com
4.5
(4)
30 minutes
Your folders
chilitochoc.com
5.0
(3)
15 minutes
Your folders
thepeskyvegan.com
5.0
(1)
20 minutes
Your folders
tinnedtomatoes.com
50 minutes
Your folders
bbcgoodfood.com
50 minutes
Your folders
tastesbetterfromscratch.com
4.8
(10)
15 minutes
Your folders
budgetbytes.com
4.6
(23)
45 minutes
Your folders
cookidoo.com.tr
20 minutes
Your folders
sipandfeast.com
5.0
(2)
20 minutes
Your folders
foodnetwork.com
35 minutes
Your folders
myrecipes.com
5.0
(22)
Your folders
sipandfeast.com
5.0
(1)
25 minutes
Your folders
allrecipes.com
4.5
(475)
20 minutes
Your folders
bonappetit.com
4.8
(16)
Your folders
myrecipes.com
4.0
(1)