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Sicilian aubergine and rigatoni pasta bake
Recipe by:
Deborah Lo Scalzo
A quick way to make a pasta bake with rigatoni and aubergine. You could use your favourite tomato pasta sauce instead of the passata.
Ready in 40 mins
Saved by 2 cook(s)
Ingredients
Serves: 4
- 90g aubergine, chopped
- olive oil
- 1 garlic clove, chopped
- 1 onion, chopped
- 100g passata
- salt and pepper to taste
- 5 to 8 basil leaves
- 320g short pasta, like rigatoni
- 70g grated Pecorino Romano cheese
- 10g flaked almonds
- 1 handful breadcrumbs
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Preparation method
Prep: 15 mins | Cook: 25 mins1.
Preheat the oven to 240 C / Gas 8. Bring water to the boil for the pasta.
2.
In the meantime, cut the aubergine into little pieces and sauté in a saucepan with the oil, garlic and onion. After a 2 to 3 minutes, add the passata, salt, pepper and basil leaves and let it cook for a few minutes.
3.
Boil the pasta till al dente, as directed on the packet. Drain and add the aubergine mixture to the pasta and half of the Pecorino cheese.
4.
Put everything in a greased ovenproof baking dish and sprinkle with the almonds, breadcrumbs and the rest of the Pecorino cheese on top.
5.
Bake in the preheated oven for about 15 minutes.
Last updated:
17 Apr 2013
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