Tomato, Aubergine and Walnut Rigatoni – Northern Pasta Co.

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)