The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn & Roasted Aubergine Arrabbiata
We’ve taken traditional arrabbiata and really spiced it up. Juicy sustainably sourced king prawns meet plump capers, gooey aubergine, sweet onion, brown rice penne and Cirio's Italian chopped tomatoes – finish with a classic kick of chilli. Delish!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 40g rocket
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 onion
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- ½ tsp chilli flakes
- 20g capers (Water, Salt, Vinegar)
- 4 garlic clove
- 1 aubergine
Nutritional Information
Calories: 582
Protein: 30g
Carbs: 67g
Fat: 21g
Ingredients
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 40g rocket (use half)
- 20g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 20g capers (use half) (Water, Salt, Vinegar)
- 4 garlic clove
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 1 onion (use half)
- 0.5 tsp chilli flakes (use half)
- 1 aubergine (use half)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
Nutritional Information
Calories: 604
Protein: 31g
Carbs: 69g
Fat: 22g
King Prawn & Roasted Aubergine Arrabbiata
We’ve taken traditional arrabbiata and really spiced it up. Juicy sustainably sourced king prawns meet plump capers, gooey aubergine, sweet onion, brown rice penne and Cirio's Italian chopped tomatoes – finish with a classic kick of chilli. Delish!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / 220C fan / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve, a grater, a measuring jug, a medium saucepan & a medium frying pan
Prep & roast
- Dice the aubergine into 2cm chunks. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the sundried tomatoes
- Place the aubergine onto the lined tray, toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Get your simmer on
- Heat the medium frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, stirring occasionally, until softened. Season with salt and pepper
- Add the garlic, sundried tomatoes, capers, Italian herbs and chilli flakes (add less if you prefer less heat). Cook for another 1 min
- Add the chopped tomatoes and 50ml water (25ml for 1 person) and simmer for 3-4 mins, until starting to thicken. Season with salt and pepper
- Stir the prawns into the sauce and simmer for 9 mins, stirring regularly, until the prawns are pink and cooked through
Cook the pasta & finish the sauce
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins. Reserve 50ml pasta water (25ml for 1 person), then drain
- Finely grate the cheese
Bring everything together
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the pasta, roasted aubergine, half the cheese and the reserved pasta water into the sauce and mix well. Season to taste with salt and pepper
Plate up
- Share the pasta between bowls with the rocket alongside. Drizzle the rocket with 1 tsp oil and sprinkle with the remaining cheese, to finish
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