Aubergine & Parmesan Rigatoni

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!

Cooking Time

40 mins




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!



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

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