My pasta oh so deliziosa
Prep time: 25 minutes
Cooking time: 1 hour 15 minutes
4 portions
Ingredients
Pasta
- 1 aubergine, cut into large cubes
- 45 ml (3 tbsp) olive oil
- 400 g rigatoni
- Salt
Tomato Sauce
- 60 ml (4 tbsp) olive oil
- 4 garlic cloves, finely chopped
- 2.5 ml (½ tsp) dried oregano
- 1 x 796 ml tin whole tomatoes
- 12 basil leaves
- Salt and black pepper
Crispy Breadcrumb Topping
- 2 slices St-Méthode Multi-cereal Bread
- 30 ml (2 tbsp) olive oil
- 1 garlic clove, finely chopped
- Zest of 2 lemons
- 15 ml (1 tbsp) chopped parsley
- Salt and black pepper
To Serve
- Pecorino or Parmesan shavings
Preparation
- Preheat the oven to 220°C (425°F).
- Place the aubergine cubes on a foil-lined baking tray. Drizzle with the olive oil, toss to coat and roast for 35 minutes, turning halfway through, until golden brown.
- Cook the rigatoni in a large pan of boiling salted water for 2 minutes less than the time stated on the packet. Drain, reserving 80 ml (⅓ cup) of the cooking water.
- Meanwhile, gently fry the garlic in the olive oil. Add the oregano and tomatoes, then simmer for 20 minutes. Crush the tomatoes with a spoon, stir in the reserved pasta water and cook for a further 5 minutes.
- Add the pasta and roasted aubergine to the sauce and cook for another 5 minutes. Stir in the basil and season with black pepper.
- Toast the bread, then crumble it into coarse breadcrumbs. Heat the olive oil in a small frying pan and gently cook the garlic. Add the breadcrumbs and cook until crisp and golden. Season with salt and pepper, then stir in the lemon zest and parsley.
- Divide the pasta between serving bowls and top with pecorino shavings and the crispy breadcrumbs.