Preparation
Step 1
Set a large saucepan with 1 tbsp olive oil over a medium heat. Cook the eggplant for 2-3 minutes on all sides, until golden.
Step 2
Add the remaining olive oil and stir in the garlic. Cook for 1-2 minutes then pour in the arrabbiata sauce. Gently simmer for 5 minutes.
Step 3
Cook the pasta according to pack instructions. Stir ½ cup of the pasta cooking water through the pasta sauce.
Step 4
Drain the pasta, stir into the sauce, lightly season and divide among four plates. Top with basil and parmesan to serve.
