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Ingredients
- 100ml Olive oil
- 2 Aubergines, sliced into 1cm discs
- 1 clove Garlic, finely chopped
- 2 X 400g tins of chopped Tomatoes
- 300g rigatoni pasta
- bunch Basil, chopped
- 100g Pecorino cheese, grated (optional)
Method
1. Heat half of the olive oil in a large frying pan and fry the aubergine until golden-brown on both sides. Remove and pat dry with kitchen paper.2. In a second saucepan, soften the garlic in half of the remaining olive oil over a very low heat; then add the tomatoes and cook for 15 minutes.
3. In the meantime, chop the aubergine into small cubes and boil the pasta in a large pan of boiling salted water until tender and cooked through (according to packet instructions).
4. Add the basil and chopped aubergine to the tomato sauce and mix well.
5. Drain the pasta, drizzle the remaining oil over and add the pasta to the tomato sauce. Stir in some of the pecorino cheese (if you wish) and save a little for garnish.
6. Serve the pasta and sauce in bowls topped with more grated cheese (optional).
Comments & Ratings
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Latest Comment
View all comments (4)This was not the recipe fro Aaron Craze, it had Italian sausages. I would really like to have the recipe I sa on TV to try
This was pretty good. I would have liked just a little more kick to the sauce, I might add a few chilli flakes next time.
this recipe is phenomenal i recommend it
galvanised metal is not suitable for food use,it is toxic.why not use a large wok ???