Napolina 5 ingredient Aubergine & Parmesan Rigatoni Recipe

Neapolitan cuisine is famous for its rustic simplicity! This Aubergine & Parmesan Rigatoni pasta recipe, a.k.a Pasta alla Norma E Parmigiana, is not only a treat to your taste buds, but with only 5 ingredients it is simple to make and will keep thew whole family happy!

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Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:
400g Napolina Rigatoni Pasta, cooked as per packet instructions
2 cans Napolina chopped tomatoes
1 aubergine, cubed
6 cloves garlic, finely chopped
150g parmesan cheese, grated
Salt & Pepper to taste

Preparations

1. In a saucepan of salted boiling water, boil the Napolina rigatoni pasta as per the packet instructions and keep aside a ladle of pasta water
2. In a large saucepan, add the chopped tomatoes, aubergine, garlic, parmesan cheese and season with salt and pepper to your liking and cook on a medium heat for 15 mins stirring occasionally until the aubergine has become soft and cooked through.
3. Add in the cooked pasta and a ladle of pasta water and mix together well, coating all of the pasta in the sauce.
4. Serve into four bowls, sprinkle a generous helping of parmesan cheese and enjoy!