Lentil Rigatoni Bolognese

Meanwhile bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander, 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 a frying pan on medium high heat. Once the oil is hot, add the rosemary and breadcrumbs. Season with salt and pepper and cook, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, remove the toasted crumbs to a bowl and set aside.

Pop your pan back on medium high heat and add a drizzle of oil (no need to wash). Add the shallot to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sundried tomato paste and a pinch of sugar, stir through and cook for 1 minute. Pour the chopped tomatoes with basil, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan, bring to the boil, stir to dissolve the stock pot. Simmer until starting to thicken, 5-6 mins.

Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.

Add the remaining plum tomatoes and roasted aubergine to the sauce. Stir together and simmer for a further 3-4 mins, then taste and add salt and pepper if you feel it needs it. Add the drained pasta and remaining parsley to the sauce and stir to combine. Divide among plates and top with a spoonful of salsa and the rosemary crumb.