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Rigatoni with tomato sauce
and aubergines

This is simple pasta dish full of flavours. The aubergine takes on the most amazing texture and pairs great with sweetness of tomato sauce. It is so simple to make - you will need only 30 minutes. This spaghetti pasta is made of simple tomato sauce paired great with fried aubergines.

what makes these pasta so special

  • Great vegeterian meal ideal for easy lunch or dinner, and it's a perfect vegan meal, too.
  • It's ready in just over 30 minutes
  • Use only a few ingredients

what you'll need for Rigatoni with tomato sauce and aubergines

The list of ingredients for this recipe is short. Prepare spaghetti but if you prefer other kind of pasta such as linguine, penne or other you can use them. For the sauce we made simple tomato sauce, which is made quickly with crushed tomatoes or pelati, garlic cloves and fresh basil. Aubergines are always a great addition to any vegetarian dishe, and are also for this paste. We fried it to enchance the flavour.

Looking for more pasta & gnocchi recipes?

rigatoni with tomato sauce
and aubergines

how to make rigatoni with tomato sauce and aubergines


  • 1 medium aubergine (around 400g)
  • 3 cloves of garlic
  • 1 bunch of fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  • olive oil
  • 400ml crushed tomatoes or tomato pelati
  • 300g rigatoni (tube-shaped pasta)


  1. Cut the aubergines into slices 0.5cm thick then half each slice. Place into a colander, sprinkle with fine salt and leave aside for around 15 - 20 minutes.

  2. Rinse the aubergines and dry with kitchen paper and place them in a large bowl then season with oregano, a splash of olive oil and pinch and black pepper. Toss together well.

  3. Place a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer and fry for 5 to 8 minutes or until golden, stirring occasionally. You can do this in batches. Remove from the pan and leave.

  4. Add one more splash of olive oil the add garlic and basil and cook for further 2 minutes, or until golden.

  5. Stir in smashed tomatoes or pelati (breaking them up with the back of a spoon), reduce the heat to low and simmer gently for 10 to 15 minutes or until the sauce becomes thick and glossy.

  6. Cook the rigatoni in a large pan of boiling salted water, adding the olive oil. When it is almost tender, drain it in a colander and return to the pan. Leave some cooking water then add a good splash of it to the aubergine sauce. Add some olive oil then season to taste.

  7. Add the rigatoni to the sauce and toss well, adding an extra splash of the reserved cooking water if needed.

  8. Divide between bowls and serve while still warm.

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