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
Cook pasta as per packet directions.
Heat oil in a large pan on medium heat. Add garlic, chilli, pancetta and eggplant.
Fry for 5 to 8mins or until pancetta is crispy and eggplants are golden.
Add half of the basil to the pan and cook for 2mins.
Next add the tomatoes to the pan and simmer for 10 to 15mins, stirring occasionally.
Season with salt and pepper and add remaining basil and ovoline cheese.
Strain pasta and add to the pan.
Finish with parmesan over the top.