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Slow-cooked aubergine ragù with elicoidali rigati
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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.
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.
Typical values per serving:
vegetarian/2 of your 5 a day/low in saturated fat
This recipe was first published in September 2020.
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