topBanner
Bacon Rigatoni

Bacon Rigatoni

with Aubergine, Tomatoes and Feta

Read more

There's an Italy-meets-Greece vibe to tonight's dinner. Pasta and bacon lardons 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!

Tags:Family Friendly
Allergens:MilkGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 block(s)

Feta Cheese

(ContainsMilk)

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

90 grams

Bacon Lardons

1 pinch

Chilli Flakes

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3176 kJ
Energy (kcal)759 kcal
Fat24.0 g
of which saturates12.0 g
Carbohydrate95 g
of which sugars21.0 g
Protein35 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the pasta. Trim the aubergine then halve lengthways. Chop each half into 1cm wide long strips then chop widthways into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Crumble the feta into rough chunks.

2

Put the aubergine on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Spread out evenly in a single layer and roast on the top shelf of your oven until soft and browned, 18-25 mins. Turn halfway through cooking. Once cooked, remove from the oven.

3

Meanwhile, add the rigatoni to your pan of boiling water and cook until tender, about 12 mins. Once cooked, drain the pasta in a colander and return to the pan. Drizzle over a little oil and stir through to stop it sticking together.

4

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons and stir-fry until browned and crispy, 5-6 mins. Add the garlic and chilli flakes (only a pinch - they're hot!), stir together and cook for 1 minute more. Pour in the finely chopped tomatoes and season with salt and pepper. Add a pinch of sugar and stir together.

5

Lower the heat to medium and simmer the sauce until it has thickened and reduced by half, 6-7 mins. Once the aubergine is cooked, stir it into the sauce. Season to taste with salt and pepper if needed.

6

Meanwhile, switch your oven to grill setting. Put the cherry tomatoes and feta on the baking tray you used for the aubergine (no need to wash it). Drizzle with oil and season with pepper. Gently combine them, then grill until the feta is browned and the tomatoes are soft, 4-5 mins. Stir the pasta into the sauce. Serve in bowls with the grilled tomatoes and feta on top. Enjoy!