Aubergine parmigiana pasta
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Aubergine parmigiana pasta
This quick Italian-inspired dish uses a cheat ingredient for a result that tastes like it’s been simmering on the stove for hours
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
500Kcal
Fat
9gr
Saturates
2gr
Carbs
88gr
Sugars
7gr
Fibre
7gr
Protein
16gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 180g dried rigatoni
- 1 thick slice of sourdough, crusts removed (about 60g)
- 2 tsp olive oil
- 1 garlic clove, crushed
- large pinch of chilli flakes
- zest of ½ lemon
- ½ x 350g tub Taste the Difference aubergine parmigiana sauce
- small handful of basil leaves, chopped, some left whole to garnish
Step by step
- Bring a pan of salted water to the boil and cook the pasta until al dente, about 8 minutes.
- Meanwhile, whiz the bread in a mini food processor to breadcrumbs. Heat the oil and garlic in a frying pan over a low heat until fragrant, then add the breadcrumbs. Cook for 4-6 minutes, stirring often until golden, then stir in the chilli flakes and lemon zest. Immediately scrape into a bowl and season.
- Drain the pasta, reserving a small cupful of pasta water. Return the pasta to the pan along with the aubergine parmigiana sauce and a splash of pasta water, then simmer briefly until the sauce is heated through. Stir through most of the basil and add a splash more water, if necessary. Serve scattered with the crispy breadcrumbs and remaining basil.
