Spicy Tomato Tofoo Sizzlers Caponata Penne

Serves 2 • Prep 10 min • Cooking 25 min
Vegans
Get this stuff
  1. 1 pack Spicy Tomato Tofoo Sizzlers
  2. 250g dried penne pasta
  3. 4 tbsp olive oil
  4. 1 aubergine
  5. 1 red onion
  6. 2 cloves garlic
  7. 100g green olives
  8. 1 tin tomatoes
  9. 1 tbsp red wine vinegar
  10. ½ tbsp dried oregano
  11. 50g pine nuts toasted
  12. Basil leaves
Do this stuff
  1. Preheat the oven to 200°C/180°C fan. Place the Tofoo Sizzlers on a baking tray and cook in the oven for 20 minutes.
  2. Heat a pan of water and cook the pasta according to the pack instructions, drain, reserving some of the cooking water and put to one side.
  3. Finely dice the red onion, garlic and aubergine.
  4. Heat a frying pan add the oil, onion and garlic. Fry for 5 mins until golden then add the diced aubergine.
  5. Cook for 10 mins until the aubergine is golden and softened.
  6. Add the vinegar, oregano, tinned tomatoes and olives, stir and cook for another 10 mins adding a splash of the pasta water to loosen.
  7. When the Tofoo Sizzlers are cooked, cut into slices and add to the sauce along with the cooked pasta and toasted pine nuts. Season with salt and pepper, mix well.
  8. Serve with a scatter of fresh basil leaves.
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