Rigatoni with Aubergine Puree

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Ingredients

  • 1 medium aubergine, cut into 3-cm cubes
  • 325g cherry tomatoes
  • 3 cloves garlic, whole
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flakes
  • 40g toasted pine nuts
  • 450g rigatoni pasta
  • 4 tbsp torn fresh mint leaves
  • 3 tbsp extra-virgin olive oil
  • 45g grated Parmesan

Use imperial measurements

Method

How to make Rigatoni with Aubergine Puree

Preheat the oven to 200° / 400 degrees°F / gas mark 6. Line a baking sheet with parchment paper.

In a large bowl combine the aubergine, cherry tomatoes, garlic, olive oil, salt, pepper, and chilli flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the aubergine is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 350ml of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 150ml at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

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