Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 cloves garlic, crushed
- 375grams rigatoni
- 2 basil stalks
- 2 medium eggplants (cut into 2cm pieces)
- 1 brown onion (halved and thinly sliced)
- 1/4 cup extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 800grams cherry tomatoes
- 1/3 cup parmesan
- 1teaspoons caster sugar
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
21.6grams
Fat
23.6grams
Carbs
87.0grams
Sugars
18.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy-to-make vegetarian pasta is perfect for a comforting weeknight dinner. As for any leftovers, it makes a great lunch the following day!
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Lightly grease a roasting pan, add eggplant and onion, then drizzle with oil. Bake for 15 minutes or until golden and tender.
Step 2 of 4
Add garlic, chilli and tomatoes with their juices to pan. Add basil stalks with larger leaves, tossing to combine. Bake for a further 10 minutes or until eggplant and tomatoes are tender and sauce has slightly thickened. Stir in sugar and season.
Step 3 of 4
Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain, reserving 1/4 cup cooking liquid.
Step 4 of 4
Remove and discard basil stems from sauce. Add pasta and reserved cooking liquid to sauce, tossing to combine. Divide pasta among bowls. Serve scattered with reserved basil leaves and parmesan.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.