Rigatoni with aubergine, tomato, feta and basil sauce
Serves: 2
Total time: 
Recipe photograph by Martin Poole.
Rigatoni with aubergine, tomato, feta and basil sauce
Recipe by Lucy Jessop
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
606Kcal
Fat
26gr
Saturates
6gr
Carbs
80gr
Sugars
16gr
Fibre
7gr
Protein
19gr
Salt
0.9gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 200g pack baby aubergines (or use 1 medium, cut into 4-5cm strips)
- 3 tbsp olive oil
- 2 garlic cloves, sliced
- 1 tsp dried oregano
- 1 x 400g tin cherry tomatoes
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 175g rigatoni
- a large handful of basil leaves
- 50g feta cheese, crumbled
Step by step
- Remove the stalks and quarter each baby aubergine lengthways. In a deep frying pan, heat 2 tablespoons of the oil until smoking. Fry the aubergine for 5-6 minutes, turning once, until golden. Remove to a plate lined with kitchen paper.
- Add the remaining oil to the pan, add the garlic and oregano, and cook on a low heat for 30 seconds. Add the tomatoes, then add a little cold water to the tin and pour into the pan with the vinegar and sugar; season well. Bring to the boil and simmer rapidly for 5 minutes, stirring, using a wooden spoon to crush the tomatoes. Add the browned aubergines, reduce the heat to low, and cook gently for 10-15 minutes until the sauce is reduced and the aubergines are tender.
- Meanwhile, in boiling salted water, cook the rigatoni according to packet instructions; drain. When the sauce is ready, tear in the basil leaves and toss gently with the drained pasta. Crumble over the feta to serve.
