King Prawn & Roasted Aubergine Arrabbiata
We've taken traditional arrabbiata and really spiced it up. Juicy sustainably sourced king prawns meet plump capers, gooey aubergine, sweet onion, brown rice penne and Italian chopped tomatoes – finish with a classic kick of chilli. Delish!
Cooking Instructions
Before you start
- Preheat the oven to 240C / 220C fan / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve, a grater, a measuring jug, a medium saucepan & a medium frying pan
1
Prep & roast
- Preheat the oven to 240C / 220C fan / gas mark 9. Line a baking tray with parchment paper.
- Dice the aubergine into 2cm chunks. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes.
- Place the aubergine onto the lined tray, toss with 1 tbsp oil and a pinch of salt and pepper.
- Roast for 20-25 mins, until soft and golden.
2
Get your simmer on
- Heat a medium frying pan with ½ tbsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, stirring occasionally, until softened. Season with salt and pepper.
- Add the garlic, sundried tomatoes, capers, Italian herbs and chilli flakes (add less if you prefer less heat). Cook for another 1 min.
- Add the chopped tomatoes and 50ml water and simmer for 3-4 mins, until starting to thicken. Season with salt and pepper.
- Stir the prawns into the sauce and simmer for 9 mins, stirring regularly, until the prawns are pink and cooked through.
3
Cook the pasta & finish the sauce
- Meanwhile, bring a medium saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins. Reserve 50ml pasta water, then drain.
- Finely grate the cheese.
4
Bring everything together
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Stir the pasta, roasted aubergine, half the cheese and the reserved pasta water into the sauce and mix well. Season to taste with salt and pepper.
5
Plate up
- Share the pasta between bowls with the rocket alongside. Drizzle the rocket with 1 tsp oil and sprinkle with the remaining cheese, to finish.