Pancetta Rigatoni
with Aubergine, Tomato and Feta
- 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
100 grams
Feta Cheese
25 grams
Pine Nuts
1 unit(s)
Chopped Tomatoes
1 unit(s)
Echalion Shallot
144 grams
Rigatoni Pasta
grams
British Smoked Bacon Lardons
10 grams
Flat Leaf Parsley
1 unit(s)
Aubergine
(May contain traces of: Celery)
225 grams
Premium Tomato Mix
1 unit(s)
Garlic Clove
60 grams
Pancetta Lardons
1 pinch
Chilli Flakes
Instructions
Preheat your grill to high and put a large saucepan of water with a pinch of salt on to boil for the pasta. Remove the top of the aubergine, halve it lengthways and chop into 1cm cubes. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Halve the cherry tomatoes through the equator, roughly chop the flat leaf parsley and crumble the feta into roughly 1cm chunks.
Put the aubergine on a baking tray and drizzle over a little oil. Season with salt and pepper and toss to coat. Spread out evenly and pop under the grill until soft and browned, 15-20 mins. Turn halfway through cooking. Once cooked, remove from under the grill but don't turn it off.
Meanwhile, put a frying pan on medium heat, add the pinenuts (no oil). Toast until golden brown, about 1-2 mins. Remove form the pan. Tip: Watch them like a hawk and shake the pan regularly to make sure they don't burn. Add the rigatoni to your pan of boiling water and cook until 'al dente', about 11 mins. Drain the pasta in a colander and return to the pan to keep warm. Drizzle over a little oil to stop it sticking together.
In the meantime, put your (now empty) frying pan on medium-high heat. Add a little oil and the pancetta. Cook the pancetta until browned and crispy, 5-6 mins. Add the shallot, stir and cook until softened, 3 mins. Add the garlic and chilli flakes (only a pinch - they're hot!), stir together and cook for 1 minute more. Pour in the diced tomatoes and season with salt and black pepper. If you have some, add a pinch of sugar too.
Lower the heat to medium and simmer the sauce until it has thickened and reduced by half, 6-7 mins. Add the grilled aubergine and stir it in. Taste and add salt and black pepper if you think it needs it, then remove from the heat.
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 black pepper. Grill until the feta is browned and the tomatoes have softened, 4-5 mins. Combine the pasta with the sauce and stir in three-quarters of the parsley. Serve in bowls with the grilled tomatoes and feta on top, sprinkled with the pine nuts and remaining parsley. Enjoy!
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