Fresh Rigatoni with Aubergine Ragu and Feta
About this Recipe
A simple vegetarian pasta dish with fresh rigatoni and smoky aubergine ragu. The ragu is made by charring the aubergines in the oven until the skin is blackened and the inside is soft and tender. Roasting the aubergines before simmering the flesh in a tomato-based sauce imparts a rich flavor to the final dish.
Ingredients and Tools You’ll Need
- Rigatoni – you can make rigatoni by hand or use store-bought pasta.
- Aubergines – roasting the aubergines softens the flesh and brings out a rich, smoky flavor.
- Olive oil – to sauté the vegetables.
- Onion – red onion.
- Celery – finely chopped for the flavor base.
- Carrots – to add natural sweetness to the ragu and balance the acidity of the tomatoes.
- Garlic – to enhance the flavor profile of the sauce.
- Tomato paste – to enhance the flavor and thicken the sauce.
- Red wine – dry red wine of your choice.
- Canned cherry tomatoes – alternatively you can use whole canned tomatoes (e.g. San Marzano).
- Fresh basil leaves – to garnish the pasta.
- Feta cheese – to crumble over the pasta before serving.
- Salt and pepper
- Baking tray – to roast the aubergines.
- Pot and large saucepan – to cook the pasta and toss it with the sauce until evenly coated.
Step-by-Step Instructions
Step 1
Pre-heat the oven to 220 °C. Peel the onion and carrots. Finely dice the onion, celery stalk and carrots. Wash the aubergines and pat them dry. Use a fork to poke several holes in the aubergines and place them on a baking sheet. Roast them in the oven for about 45 – 50 minutes, turning them halfway through the cooking time. The aubergines are done when they look collapsed and the skin is blackened. Remove the tray from the oven and let the aubergines cool slightly. Cut them in half and scoop out the flesh. Set the flesh aside and discard the skins.
Step 2
Heat the olive oil in a saucepan over medium heat and sauté the onion, celery, carrots and tomato paste until soft, about 10 – 15 minutes. Add the garlic and cook for another 1-2 minutes. Then, deglaze the pan with the red wine and let it reduce by half. Add the canned cherry tomatoes and the aubergines. Season with salt and pepper and let it simmer over low heat for about 15 – 20 minutes until slightly thickened.
Step 3
Bring a large pot of salted water to a boil. Cook the pasta until al dente. If you use homemade rigatoni, keep in mind that fresh pasta cooks a lot faster than dried pasta. Keep an eye on it and check it frequently. Use a slotted spoon or pasta spider to transfer the pasta directly to the aubergine ragu. Toss and stir until the pasta is evenly coated. Sprinkle with crumbled feta cheese and enjoy!
You may also like:
Fresh Rigatoni with Aubergine Ragu and Feta
Equipment
Ingredients
Instructions
Video
Nutrition
Thanks for visiting my blog!
Hi, I’m Julia – the content creator and recipe developer behind Not Just Food.
I share scratch-made recipes for motivated home cooks and bakers! I hope you find some inspiration for your next cooking project!
Comments & Ratings
Let me know if you have any questions!
If you liked this recipe, please leave a star rating and a comment below.
0 Comments