The recipe
Aubergine and Garlic Penne
Ingredients 2 large aubergines, halved and flesh scored 1 small garlic bulb 2 tbsp Filippo Berio Classico Olive Oil 75g grated hard pecorino (remove to make vegan) 500g penne 200g spinach 1 small bunch basil, leaves torn Filippo Berio Extra Virgin Olive Oil to drizzle Method Preheat the oven to 180ºC. Line a roasting tray […]
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Ingredients
- 2 large aubergines, halved and flesh scored
- 1 small garlic bulb
- 2 tbsp Filippo Berio Classico Olive Oil
- 75g grated hard pecorino (remove to make vegan)
- 500g penne
- 200g spinach
- 1 small bunch basil, leaves torn
- Filippo Berio Extra Virgin Olive Oil to drizzle
Method
- Preheat the oven to 180ºC.
- Line a roasting tray and place the aubergine halves and the whole garlic bulb on it, drizzled with 2 tbsp Filippo Berio Classico Olive Oil. Roast for 30-45 minutes until softened.
- Once cooked, scoop out the aubergine flesh and place in a food processor. Add the (peeled) garlic cloves, 50g of pecorino, season and blend until combined but not too smooth.
- Cook the penne in salted boiling water according to packet instructions. Strain the pan, keeping a cup of pasta water.
- In a large frying pan, wilt the spinach with a splash of water. When cooled, squeeze the excess water and coarsely chop.
- Add the spinach back into the frying pan with the penne and aubergine sauce. Use the saved pasta water to loosen the sauce if necessary.
Cooked With
Classico olive oil
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