Aubergine parmigiana pasta recipe
This quick Italian-inspired dish uses a cheat ingredient for a result that tastes like it’s been simmering on the stove for hours.
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Ingredients
- 180g dried rigatoni
- 1 thick slice of sourdough, crusts removed (about 60g)
- 2 tsp olive oil
- 1 garlic clove, crushed
- large pinch of chilli flakes
- zest of ½ lemon
- ½ x 350g tub Taste the Difference aubergine parmigiana sauce
- small handful of basil leaves, chopped, some left whole to garnish
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