Ingredients
Ingredients:
1pkt San Remo Rigatoni
¼ cup olive oil
1 long red chilli, diced
2 garlic clove, slightly crushed
100g pancetta, diced finely
2 large eggplant, diced small
3 tomatoes, chopped
½ cup grated parmesan
½ cup fresh basil leaves
1 cup ovoline cheese, torn
Salt & pepper
Method
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Cook pasta as per packet directions.
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Heat oil in a large pan on medium heat. Add garlic, chilli, pancetta and eggplant.
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Fry for 5 to 8mins or until pancetta is crispy and eggplants are golden.
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Add half of the basil to the pan and cook for 2mins.
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Next add the tomatoes to the pan and simmer for 10 to 15mins, stirring occasionally.
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Season with salt and pepper and add remaining basil and ovoline cheese.
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Strain pasta and add to the pan.
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Finish with parmesan over the top.
