• 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


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