I had a wonderful penna arabbiata at the Rugantino, Agadir on Wednesday and wanted to try it myself. We are at that point in our stay when we are trying to eat up fresh food as we go back to Wales for 3 weeks on Tuesday so it got a bit transmogrified to use up what I had.
2 baby aubergines (in 1/2 cm batons)
1/4 large onion chopped
3 cloves garlic chopped or crushed
1/2 red pepper chopped
2 large tomatoes (beefsteak size in Brtain) roughly chopped
A large dollop say 2 tbsps fresh harissa (or tomato paste +dried chillies)
Can chopped tomatoes
good pinch black pepper and oregano
Doz pitted black olives
Heat a couple of tablespoons of olive oil in a large pan and fry/sweat the aubergines, onion, garlic and pepper. Add extra oil if necessary.
After about 10mins add the fresh tomatoes and cook another 5 mins. Add a little salt if neccessary to help the tomatoes fall.
Meanwhile put the pasta to cook
Add the harissa, tinned tomatoes and seasoning and cook for 5-10mins adding olives
When the pasta is cooked drain and add to the sauce and stir in.
Tear in the mozzerella.
We had it for lunch. It made enough sauce that I put half away to freeze before adding the pasta and mozzerella and there is enough left to bake for lunch tomorrow.