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Caramelised aubergine and burst cherry tomatoes folded through rigatoni with lemony ricotta and oregano.
Difficulty
easy
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Heat the oven to 220°C/200°C fan. Cut the aubergine, halve the tomatoes and finely slice the garlic.
Put the aubergine, tomatoes and garlic on a large roasting tray. Toss with the oil, oregano, salt and pepper, spreading everything into one layer.
Measure the ricotta and lemon juice. Keep the spinach ready beside the hob.
Step by step
Roast until the aubergine is very tender and browned at the edges and the tomatoes have collapsed, stirring once halfway through.
Timer available in cooking mode · 25 min
Around 10 minutes before the vegetables are ready, cook the rigatoni in a large pan of boiling water according to the packet instructions until al dente. Reserve 150 ml cooking water, then drain.
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Timer available in cooking mode · 10 min
Return the pasta to its pan. Add the roasted vegetables, ricotta, lemon juice and spinach. Toss over low heat with enough reserved pasta water to make a glossy sauce; heat until the spinach wilts. Taste and season before serving.
Timer available in cooking mode · 2 min
