Aubergine & Caper Pasta

• servings: 2 servings
• total time: 15 minutes

Ingredients

1 Third Of The Aubergine Alla Norma Base

200g Rigatoni

100g Black Olives

1½ tbsp Capers

15g Basil

30g Parmesan

Olive Oil

Salt

Black Pepper

Directions

Get the Aubergine Alla Norma base into a large saucepan and bring to a simmer. Boil the pasta in salted water, according to package instructions - then drain, saving some pasta water.

Roughly chop the olives. Add the olives, capers, and pasta into the sauce along with a good slosh of pasta water, then mix vigorously until glossy.

Serve up and top with torn basil, a drizzle of your best olive oil, and grated parmesan.

Notes

We all love pasta, and this one is made even speedier by using our batch-cooked aubergine sauce. Pack it full of fridge staples for a nutritious weeknight dinner.

Base: https://www.umami.recipes/recipe/VuqLnvZZZTE9StSIk2Zh