Vegetable Rigatoni
This colourful crowd pleaser is endlessly versatile and quick to pull together, a perfect low-fuss weeknight dinner!
Ingredients
2-3 tablespoons olive oil
1 large eggplant, cut into 2cm cubes
2 capsicums, cored and cut into 2cm pieces
3 zucchini, cut into 2cm pieces
400g rigatoni pasta
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano or marjoram
1 teaspoon chilli flakes
3 medium tomatoes, chopped 2cm pieces or 250g cherry tomatoes
a handful basil leaves
50g parmigiano reggiano or other sharp cheese
Method
Heat oven to 180°C. In a wide pan, heat the oil over a medium heat.
Add the zucchini and season generously with salt. Cook for 5-10 mins, then add the capsicums and eggplant. Continue frying until soft around 10 mins.
Cook the pasta in pot of boiling, salted water according to packet directions.
Add the garlic, oregano and chilli flakes to the vegetables and cook for a minute. Add the tomatoes and basil and cook 3-4 mins until lightly thickened.
Drain the pasta, reserving half a cup of the cooking water. Add enough water to the vegetables to loosen slightly, then add the pasta to the pan and toss well with half the parmesan. Adjust seasoning to taste.
Serve with the remaining grated parmesan and fresh basil leaves.