Spicy Aubergine Penne Arrabbiata

To make a quick chilli oil, halve and deseed the mixed-colour chillies (12 fresh). Fill a clean heatproof jar with [olive oil], then pour olive oil (120 ml) into a non-stick frying pan on a medium-low heat and add the mixed-colour chillies (12 fresh) to confit.

Meanwhile, put a pan of boiling salted water on for the dried wholewheat penne (300 g). Halve aubergines (2) lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil. Start 5m timer

Carefully scoop the soft mixed-colour chillies (12 fresh) into the jar, then spoon in olive oil (110 ml), leaving olive oil (2 tbsp) in the pan. (Keep the jar of chilli oil to add a kick to future meals).

Chop the aubergines (2) into 3cm chunks, add to the pan with a [pinch sea salt] and [pinch black pepper], then turn the heat up to high, stirring regularly.

Cook the dried wholewheat penne (300 g) according to the packet instructions while you peel and finely slice the of garlic (4 cloves), then fry with the aubergines (2) for 2 minutes. Start 2m timer

Pour in the plum tomatoes (1 tin), breaking them up with a wooden spoon, and water (0.5 tin).

Add as many of the mixed-colour chillies (12 fresh) as you dare to the sauce and simmer until the dried wholewheat penne (300 g) is ready, then taste and season to perfection.

Drain the dried wholewheat penne (300 g), reserving water (1 mug) of cooking water, then toss the dried wholewheat penne (300 g) through the sauce, loosening with a little reserved cooking water, if needed. Dish up.