Rigatoni Arrabbiata

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Preheat your oven to 180C. Fill and boil your kettle. Prep your ingredients as listed.

2. Place the aubergine on a roasting tray. Generously drizzle over some olive oil and season well. Toss to combine until coated. Place in your hot oven to roast until soft, about 20-25 minutes, shifting them at the halfway mark.

3. Once the water has boiled, pour into a pot, add some salt, and bring back to the boil. When boiling, add the rigatoni pasta and a drizzle of olive oil. Cook, stirring occasionally, until al dente, about 12-14 minutes. Taste to test, drain and set aside.

4. Heat a drizzle of olive oil in a saucepan over low-medium heat. Add your onion, chilli (to your heat preference) and garlic and cook, stirring occasionally, for about 3 minutes. Add the cooked tomato and half the basil, season with salt, and cook for about 5-7 minutes further, stirring occasionally. CHEF'S TIP: if you have time or your pasta isn't cooked yet, we recommend cooking your sauce for longer to develop more flavour!

5. To the tomato sauce, add your cooked aubergine, sundried tomato, remaining basil, and drained pasta. Stir to combine and heat through. Add half your grated Parmesan and stir through. Season to taste.

6. To serve, dish up and garnish with more Parmesan. Time to dig in!

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