Rigatoni with roasted aubergine and tomato
Sweet roasted aubergine melts into a garlicky tomato sauce that clings inside every tube of rigatoni.
- Time50 min
- LevelEasy
- Costabout £1.06 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Toss the aubergine with 2 tablespoons of the oil and a good pinch of salt on a large tray. Roast for 30 minutes, turning once, until soft and golden.
30 min - 2
Meanwhile, heat the remaining oil in a wide pan. Cook the onion for 6 minutes until soft, then add the garlic, oregano and chilli flakes for 1 minute.
6 min - 3
Add the tomato purée and tomatoes, season and simmer for 15 minutes until thick.
15 min - 4
Boil the pasta in plenty of salted water for 2 minutes less than the packet says. Save a mugful of the cooking water, then drain.
- 5
Stir the roasted aubergine into the sauce. Tip in the pasta with a splash of the pasta water and toss over the heat for 2 minutes until the sauce coats the tubes.
2 min - 6
Top with torn basil and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.