Fresh Rigatoni with Aubergine Ragu and Feta
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
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!
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Fresh Rigatoni with Aubergine Ragu and Feta
Equipment
- Baking tray
- Pot and large saucepan
Ingredients
- 600 g Fresh rigatoni OR 400 g dried pasta – For fresh rigatoni, you will need about 100 g of flour and 1 egg per person.
- 2 Aubergines
- 2 tbsp Olive oil – extra virgin
- 1 Red onion – finely diced
- 1 Celery stalk -finely diced
- 2 Carrots -finely diced
- 3 Garlic cloves – minced
- 1 tbsp Tomato paste
- 150 ml Red wine
- 400 g Canned cherry tomatoes – alternatively you can use whole canned tomatoes e.g., San Marzano
- Salt and pepper – to taste
- 80 g Feta cheese – to crumble over the pasta
- Fresh basil leaves – to garnish the pasta
Instructions
- Pre-heat the oven to 220 °C. Peel the onion and carrots. Finely dice the onion, celery stalk and carrots. Mince the garlic. 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.
- Heat the olive oil in a saucepan over medium heat and sauté the onion, celery, carrots, and tomato paste for 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.
- 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!
