Pasta with Aubergine and Tomatoes

Pasta with Aubergine and Tomatoes

This deliciously simple pasta dish makes for the perfect mid-week meal.

Categories: Pasta

Serves: 4 Preparation time: 10 mins Cooking time: 25 mins



  • 350g penne
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 2 aubergines, cut into chunks
  • 2 garlic cloves, finely chopped
  • 450g vine-ripened tomatoes, skinned and chopped
  • Filippo Berio Basil Flavoured Extra Virgin Olive Oil
  • Freshly grated Parmesan cheese


  1. Heat the oil in a large frying pan, add the chopped onion and cook for 3-4 minutes over a medium heat until it softens.
  2. Increase the heat a little, add the aubergine chunks and stir-fry for 10 minutes until the aubergine is golden and beginning to soften. Stir in the garlic.
  3. Meanwhile, cook the pasta in boiling salted water for 10 minutes, or until 'al dente'.
  4. Add the sundried tomato strips and the chopped tomatoes to the aubergine, along with 5 tbsp water. Simmer the sauce for 5-8 minutes.
  5. Drain the pasta and toss with the sauce.
  6. Drizzle with a generous helping of Filippo Berio Basil Flavoured Extra Virgin Olive Oil and sprinkle Parmesan cheese on top, if desired.
  7. Serve immediately.

Cooks tips

Suitable for vegetarians.

If fresh plum tomatoes are not available, use a 400g can.

If preferred, add red wine in place of the water for the sauce.

Cook with:

Basil Flavoured Olive Oil

The flavour of fragrant Mediterranean basil has been added to Filippo Berio Olive Oil to create an oil that is ideal for finishing salads, tomato soup or as a dip with warm bread. Contains all natural basil flakes.

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