About this recipe:Aubergine, garlic and pasta are simmered in a simple tomato sauce in this easy vegetarian pasta dish that's perfect for a weeknight meal. Add fresh basil and plenty of black pepper if you like.
4 tablespoons olive oil
2 cloves garlic, minced
1 aubergine, peeled and cubed
2 (400g) tins chopped tomatoes
450g rigatoni pasta
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat olive oil in a large pan over medium heat; stir in garlic and cook until fragrant, 1 to 2 minutes. Add aubergine; cook, stirring constantly, until softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to the boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.