A spicy, zingy pasta that makes the most of summer aubergines. Get it on the table in under 30? Result!
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Serves
4
Rigatoni
Aubergine
Mint
Nduja
Dried Oregano
Lemon
Pecorino
Olive Oil
Salt
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Serves
4
Rigatoni
Aubergine
Mint
Nduja
Dried Oregano
Lemon
Pecorino
Olive Oil
Salt
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Step 1.
Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Step 2.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Step 3.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Step 4.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Step 5.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Step 6.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.
Step 7.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.
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