Smoked Bacon, Aubergine, and Cherry Tomato Rigatoni
Garlicky, satisfying and wholesome. Tinned cherry tomatoes are naturally sweeter than regular tomatoes, needing less time to cook down into a lovely sauce. The recipe will take just over 15 minutes to cook and about five minutes to prep.
4
Servings
5
Prep (min)
15
Cook (min)
easy
Difficulty
Ingredients
-
Aubergine
–
1.0
piece
-
Parma ham
–
1.0
pack
-
Garlic
–
3.0
cloves
-
Herbs
–
0.0
-
Cherry Tomatoes
–
1.0
tin
-
Tomato puree
–
2.0
tbsp
-
White wine
–
1.0
glass
-
Rigatoni pasta
–
500.0
g
-
Olive Oil
–
0.0
-
Salt
–
0.0
-
Pepper
–
0.0
-
Parmesan
–
0.0
Instructions
-
1
Place the parma ham on a plate and pop it into the microwave for a minute to crisp up. Check it and cook at 30 second intervals until you are happy with the crispness.
-
2
Bring a large saucepan of water to the boil, season with salt and add your pasta. Allow that to cook while you make the sauce.
-
3
Add olive oil to a frying pan and place over medium heat. Add the aubergine and let it cook until nicely brown for 3-5 mins.
-
4
Add garlic, herbs, salt, and pepper. After a minute of softening, add wine and let it bubble away.
-
5
Add the tomato puree and cook it out for 2 minutes before adding cherry tomatoes and half a tin of water. Let this bubble away for 10 minutes.
-
6
Drain the pasta when al dente but keep a touch of pasta water aside. Tip the pasta into the sauce along with Parmesan and let it mingle for a few minutes.
-
7
If needed, add a little pasta water to loosen the sauce. Sprinkle in the crispy ham. Serve with extra Parmesan.
Nutrition
Per serving