Summer Veg Rigatoni

• porcje: Serves 4
• całkowity czas: 26 minutes

Składniki

Made with silky aubergine, courgette, tender tomatoes and lots of fresh basil, it's the kind of simple, seasonal dinner we come back to again and again.

For an extra protein boost, add a tin of chickpeas, lentils or beans. Save this one for your next midweek dinner 🍝

2 tablespoons olive oil + extra to serve

2 aubergine, cut into 2cm chunks

2 whole red pepper, cut into 1cm slices

2 whole courgettes (about 300g / 10.5 oz), cut into 1cm slices

300 g pasta (4 servings; we used rigatoni)

4 cloves garlic, thinly sliced

1 pinch of dried red chilli flakes (optional)

300 g cherry tomatoes, halved

1 handful of basil (about 50g), roughly torn

1 pinch of sea salt & black pepper

Wskazówki

Warm the oil in a large frying pan over medium heat. Add half the aubergine, pepper and courgettes along with a pinch of salt. Cook for 10—12 minutes, until tender and golden. Remove from the pan onto a plate and repeat with the remaining vegetables.

Meanwhile, bring a large pan of salted water to the boil. Cook the pasta for 8—10 minutes until al dente. Drain, reserving a cup of cooking water, and set aside

Drizzle more oil into the pan if needed, add the garlic and chilli (if using) and cook for 1 minute until fragrant. Stir in the tomatoes and cook for 5 minutes until softened and glossy.

Reduce the heat to low and tip the cooked vegetables into pan, followed by the pasta, basil and a splash of cooking water to loosen. Toss everything together until warmed through and season to taste.

To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.