Bacon and Aubergine Rigatoni
with Feta and Parsley
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
There's an Italy-meets-Greece vibe to tonight's dinner. Pasta and pancetta are in the Italian corner and feta cheese is representing the Greek contingent. They're joined by luscious roast aubergine which is equally beloved of both countries. It's like being on holiday in two places at once!
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Provencal Herbs
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Echalion Shallot
90 grams
British Smoked Bacon Lardons
1 carton(s)
Finely Chopped Tomatoes
10 grams
Chicken Stock Paste
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 pinch
Chilli Flakes
Not included in your delivery
1 tsp
Sugar
Nutrition Values
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins.
Meanwhile, Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crumble the feta.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni. When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in the empty frying pan on medium-high heat. Add the bacon lardons and shallot and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Stir in the garlic and half the chilli flakes (add less if you don't like too much heat), cook for 1 min.
Stir in the chopped tomatoes, provencal herbs, chicken stock paste and sugar (see ingredients for amount). Lower the heat to medium and simmer until thickened and reduced by about half, 6-7 mins. Stir the roasted aubergine, pasta and half the parsley into the sauce. Taste and season with salt and pepper, if needed.
Share the pasta into your bowls and top with a sprinkle of feta and remaining parsley. Enjoy!
