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Garlic and aubergine pasta

  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 aubergine, peeled and cubed
  • 2 (400g) tins chopped tomatoes
  • 450g rigatoni pasta
  • 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.
  • Pour sauce over pasta.