Penne tonno e melanzane
Tuna and aubergine penne

Ingredients for 4 hungry people  

• 500g penne
• 500g small aubergines
• 30g onion
• 5g chili pepper
• 120g canned tuna in olive oil (net weight)
• 400g cherry tomatoes or 300-400g canned tomato
• 50g white wine
• 8g kosher salt
• 10g extra virgin olive oil
• 5g salt

Procedure

1. Put on the stove 2L of water;
2. Cut the onions and chili pepper finely together;
3. Cut the aubergine in dices, circa 1cm³, then put them in salt water;
4. Add the olive oil in to a pan, mixed with the residual oil from the tuna;
5. When the oil mix is warm, put onions and chili pepper, before they get brown add the wine. If you don't want to open a new wine, while acknowledging you're doing something wrong, you can use a bit of water from the pasta pot;
6. Add the diced aubergines, squeezing the water out of them;
7. When the water's boiling add the kosher salt;
8. Wait, you'll need 15 to 20 minutes for the aubergine to get softer;
9. Then add the cut tomatoes or the sauce. If the tomatoes are not really tasty you can do half sauce half tomatoes;
10. 1. Throw the pasta in after $(16 - n)$ minutes, where $n$ is the number of minutes needed to cook it;
    2. Let it cook until the aubergine gets really soft (approximately 15 minutes);
11. Add the tuna, drain the pasta, add the pasta, correct the salt.

Tip: it's better to undercook pasta by 1-2 minutes and let it finish cooking with the sauce, it will take slightly longer than in water, e.g. if you drain it 2 mins early it will need to cook 3 minutes in the sauce.