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Aubergine and Garlic Penne
Vegetarian Vegetarian Easy Easy time 1 hr - 1 hr and 30 mins

Aubergine and Garlic Penne

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SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 50 minutes

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

  1. Preheat the oven to 180ºC.
  2. 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.
  3. 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.
  4. Cook the penne in salted boiling water according to packet instructions. Strain the pan, keeping a cup of pasta water.
  5. In a large frying pan, wilt the spinach with a splash of water. When cooled, squeeze the excess water and coarsely chop.
  6. 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.

COOK WITH:
Classico olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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Filippo Berio
  • About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
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