Aubergine & Caper Pasta
2 servings
servings15 minutes
total timeIngredients
1 Third Of The Aubergine Alla Norma Base
200g Rigatoni
100g Black Olives
1½ tbsp Capers
15g Basil
30g Parmesan
Olive Oil
Salt
Black Pepper
Directions
Get the Aubergine Alla Norma base into a large saucepan and bring to a simmer. Boil the pasta in salted water, according to package instructions - then drain, saving some pasta water.
Roughly chop the olives. Add the olives, capers, and pasta into the sauce along with a good slosh of pasta water, then mix vigorously until glossy.
Serve up and top with torn basil, a drizzle of your best olive oil, and grated parmesan.
Notes
We all love pasta, and this one is made even speedier by using our batch-cooked aubergine sauce. Pack it full of fridge staples for a nutritious weeknight dinner.
Base: https://www.umami.recipes/recipe/VuqLnvZZZTE9StSIk2Zh
2 servings
servings15 minutes
total time