Rigatoni con Melanzane Fritte, Pomodoro e Basilico (Rigatoni with Fried Aubergine, Tomato and Basil)
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Ingredients
- 350 g rigatoni
- 2 aubergine, diced
- 500 g passata
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 15 fresh basil leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 13.8 g
- Carbohydrate
- 71.9 g
- of which sugars
- 11.2 g
- Fat
- 15.7 g
- of which saturates
- 2.4 g
- Fibre
- 8.3 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 3 tablespoons of the olive oil in a large frying pan and fry the aubergine in batches for 8-10 minutes until deep golden and tender, then set aside.
- 2
Add the remaining olive oil, garlic and chilli flakes to the pan and cook for 1 minute, then pour in the passata and simmer for 10 minutes.
- 3
Cook the rigatoni in a large pot of boiling salted water until al dente, then drain, keeping a cupful of the water.
- 4
Toss the pasta through the tomato sauce and fried aubergine with a splash of the pasta water.
- 5
Tear over most of the basil, divide between bowls and scatter over the rest to serve.
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