Aubergine, ricotta & sun dried tomato rigatoni
Who can refuse a creamy bowl of tomatoey pasta? This recipe makes for an epic and utterly delicious vegetarian dinner and can be thrown together in under 30 minutes
- Serves: 4
- Prep Time: 10 min
- Total Time: 38 mins
Ingredients
Main
1/2 tsp Spice Up's Spanish smoked paprika
1/4 tsp Spice Up's Cyprian parlsey
250 rigatoni pasta
1 small aubergine, cut into cubes
1 shallot, finely chopped
3 garlic cloves, minced
1 cup of tomato passata
150g ricotta cheese
1/2 tsp crushed red pepper
flakes
pinch of salt
pinch of pepper
Instructions
Step 1:
Boil the pasta in salted water until al dente. Then drain but save 1/4 cup of the cooking water
Step 2:
Heat approximately 5 tbsp oil from the sun dried tomatoes in a large frying pan over medium heat. Add in the garlic and shallots then cook until soft and fragrant. This should take roughly 3 minutes
Step 3:
Stir in the aubergine and sun dried tomato sauce and bring to a boil. Let it simmer for 5 minutes then season with the chilli flakes, paprika, parsley, salt and pepper.
Step 4:
Stir in the ricotta and pasta and if needed, add a splash of the reserved pasta water. Stir thoroughly so that everything is well- coated and cook until heated through for about 1 minute.
Step 5:
Enjoy!
Spice Up x
