zoom Slow-cooked aubergine ragù with elicoidali rigati

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    Slow-cooked aubergine ragù with elicoidali rigati

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    Slow-cooked aubergine ragù with elicoidali rigati

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    2 tbsp olive oil
    1 large aubergine, cut into 3cm cubes
    1 onion, finely chopped
    1 large red chilli, finely chopped
    500g pack Cirio Passata
    2 tsp Cooks’ Ingredients Nonpareille Capers, drained and rinsed
    400g Waitrose Elicoidali Rigati
    2 tbsp Saclà Black Olive Pesto
    4 tbsp Waitrose Vegetarian Italian Hard Cheese, finely grated


    1. Heat the olive oil in a medium heavy-based saucepan and cook the aubergine for 5 minutes until it begins to soften.

    2. Add the onion to the pan and cook for 4-5 minutes more, then add the chilli and toss together. Pour in the passata and capers and add about 100ml water. Reduce the temperature and simmer gently for
    25-30 minutes until the sauce is reduced and the aubergines are soft.

    3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain and return the pasta to the pan. Add the aubergine sauce and the olive pesto, then toss everything together. Spoon into bowls, top with grated cheese and serve.

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    Cook’s tip
    Elicoidali are slightly curved pasta tubes with ridged edges. Use them with juicy sauces which will cling and find their way inside the tubes. Good for pasta bakes, too.


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