Neapolitan cuisine is famous for its rustic simplicity! This Aubergine & Parmesan Rigatoni pasta recipe is not only a treat to your taste buds, but with only 5 ingredients it is simple to make and will keep thew whole family happy!
Aubergine & Parmesan Rigatoni
Cooking Time
40 mins
Servings
4
Method:
In a saucepan of salted boiling water, boil the Napolina rigatoni pasta as per the packet instructions and keep aside a ladle of pasta water
In a large saucepan, add the chopped tomatoes, aubergine, garlic, parmesan cheese and season with salt and pepper to your liking and cook on a medium heat for 15 mins, stirring occasionally until the aubergine has become soft and cooked through.
Add in the cooked pasta and a ladle of pasta water and mix together well, coating all of the pasta in the sauce.
Serve into four bowls, sprinkle a generous helping of parmesan cheese and enjoy!
Ingredients
400g Napolina Rigatoni Pasta
2 cans Napolina chopped tomatoes
1 aubergine, cubed
6 cloves garlic, finely chopped
150g parmesan cheese, grated
Salt & Pepper to taste
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
