Yorkshire Pasta Conchiglie Rigate with Roasted Aubergine, Olive & Tomato. - Deliciously Yorkshire
Created in collaboration with fellow Yorkshire producer Yorkshire Rapeseed Oil, this simple vegetarian pasta recipe makes the most of Mediterranean flavours and
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Ingredients
- 300g of Conchiglie Rigate Yorkshire Pasta
- 2 Medium Aubergines, cut into small chunks
- 400g on the vine baby tomatoes
- 80g pitted Greek Kalamata Olives
- 3 Large Garlic Cloves
- Good Drizzle of Yorkshire Rapeseed Oil with Rosemary & Sea Salt, plus extra for serving,
- Freshly ground black pepper
- 100g Shepherd’s Purse Fettle, crumbled.
- Good handful of basil leaves, plus extra for serving.
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