Rigatoni with Aubergine Puree Recipe | Food Network UK
This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Food processor
- Oven
- Stove
- Baking sheet
- Parchment paper
- Baking dish
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 1 medium aubergine, cut into 3-cm cubes
- 325g cherry tomatoes
- 3 cloves garlic, whole
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes
- 40g toasted pine nuts
- 450g rigatoni pasta
- 4 tbsp torn fresh mint leaves
- 3 tbsp extra-virgin olive oil
- 45g grated Parmesan
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