Rigatoni caponata gratin

A comforting pasta gratin, ready to serve in 30 minutes

Ingredients

Instructions

1. Heat 1 tablespoon of oil in a large frying pan over a high heat. Add the chopped aubergine with a pinch of salt and fry for
   3 minutes until starting to colour. Add the onion, celery and half the garlic and cook for
   5 minutes until starting to soften. Reduce the heat to medium, add the tomatoes, capers, brine, sultanas and 150 ml boiling water. Simmer for
   8 minutes or until you have a thick sauce and the tomatoes have started to break down. Stir through the parsley, reserving 1 tablespoon, and season to taste.
2. Meanwhile, add the rigatoni to a pan of salted boiling water and cook until al dente. Drain, reserving 50 ml of the cooking water.
3. Heat the remaining 1 tablespoon of olive oil in a small pan, add the rest of the garlic and the panko breadcrumbs and fry for
   1-2 minutes until golden. Season and mix with the reserved parsley.
4. Drain the pasta and toss with the sauce and 50 ml pasta water. Divide between 4 warmed pasta bowls and sprinkle with the crispy garlic crumbs to serve.

Nutrition