Aubergine Tomato Rigatoni

• Rigatoni(320 g)
• Aubergine(1)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(120 ml)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Fresh basil(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Dice the {Aubergine}, finely chop the {Onion}, and slice the {Garlic}.

   ~8 min

2. 2

   Add the {Rigatoni} to the boiling water and cook until just al dente. Reserve a mug of pasta water before draining.

   ~12 min

3. 3

   Meanwhile, heat the {Olive oil} in a large pan over medium-high heat. Add the {Aubergine}, {Onion}, {Salt}, and {Black pepper}, and cook until the aubergine is soft and golden at the edges. Stir in the {Garlic}, {Tomato paste}, {Dried Oregano}, and {Chili flakes} for the last minute.

   ~8 min

4. 4

   Pour in the {Canned tomatoes} and {Vegetable Stock}. Simmer until slightly thickened and the aubergine collapses into the sauce. If needed, add a splash of reserved pasta water to loosen.

   ~8 min

5. 5

   Add the drained rigatoni and most of the torn {Fresh basil} to the sauce. Toss until every piece is coated and glossy, then serve with the remaining basil scattered over the top.

   ~4 min