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Jamie Oliver’s Penne Arrabbiata

Looking for a super quick veggie meal? Jamie Oliver's aubergine and tomato pasta Arrabbiata is the answer, as seen on his Channel 4 series, Quick & Easy Food.

From the book


12 fresh mixed-colour chillies
2 aubergines (500g total)
300g dried wholewheat penne
4 cloves of garlic
1 x 400g tin of plum tomatoes


To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit. Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.

Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals). Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.

Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes. Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin’s worth of water. Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection. Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.

CALORIES 346kcal FAT  9g SAT FAT 1.4g PROTEIN 12.8g CARBS 57.3g SUGAR 9.5g SALT 0.3g FIBRE 7.1g

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From the book: 5 Ingredients Quick & Easy Food

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