Main Dishesdeliciouslyella
Garlicky Summer Veg Rigatoni
We’ve been making this pasta dish on repeat this summer! Made with just a handful of simple summer ingredients – silky aubergine, courgette, tender tomatoes and fresh basil – it’s perfect for an easy midweek dinner. To add a source of protein, try adding a tin of chickpeas, lentils or beans.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Warm the oil in a large frying pan over medium heat. Add half the aubergine, pepper and courgettes along with a pinch of salt. Cook for 10—⏱️ 12 minutes, until tender and golden. Remove from the pan onto a plate and repeat with the remaining vegetables.
2
Meanwhile, bring a large pan of salted water to the boil. Cook the pasta for 8—⏱️ 10 minutes until al dente. Drain, reserving a cup of cooking water, and set aside
pasta10.5 oz
3
Drizzle more oil into the pan if needed, add the garlic and chilli (if using) and cook for ⏱️ 1 minute until fragrant. Stir in the tomatoes and cook for ⏱️ 5 minutes until softened and glossy.
garlic4 cloves
4
Reduce the heat to low and tip the cooked vegetables into pan, followed by the pasta, basil and a splash of cooking water to loosen. Toss everything together until warmed through and season to taste.
pasta10.5 oz
5
To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.
olive oil2 tablespoons
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