Spicy Aubergine and 'Nduja Rigatoni
Description: A spicy, zingy pasta that makes the most of summer aubergines. Get it on the table in under 30? Result!
Ingredients
- 400g Rigatoni
- 2 Aubergine
- 15g Mint
- 100g Nduja
- 2tbsp Dried Oregano
- 1 Lemon
- 30g Pecorino Romano
- Olive Oil
- Salt
Instructions
- Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
- Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
- Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
- Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
- Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
- 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.
- 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.