Tomato, Aubergine and Walnut Rigatoni
Recipe & photography by Florence Blair. Serves 4 Ingredients2 aubergines, cut into 2cm cubes100ml olive oil, plus extra drizzles for serving100g walnuts, chopped into small, rubble-like pieces1 large...
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Cooking tools:
- Roasting pan
- Spider strainer
- Oven
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
- Measuring spoon
- Measuring cup
- Grater
Ingredients
- 350g rigatoni
- 2 aubergines, cut into 2cm cubes
- 100ml olive oil, plus extra drizzles for serving
- 100g walnuts, chopped into small, rubble-like pieces
- 1 large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1-2 tsp fennel seeds, to taste
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 500g tomatoes (whichever variety looks best at the shops), roughly chopped
- 1-2 tbsp red wine vinegar, to taste
- Parmesan for serving (optional)
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