A quick meal for two based on the classic Sicilian aubergine pasta sauce. Meat-free and full of flavour it’s easy to make. Use rigatoni if you have it at home
Ingreadient
- 3 tbsp olive oil
- 1 aubergine, diced
- 2 garlic, finely chopped
- chilli flakes
- 400 chopped tomatoes
- 200g rigatoni
- ½ basil, shredded
- 2 tbsp grated parmigiano reggiano
Direction
- Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
- Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
- Cook the pasta. Stir the basil and aubergine into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.
