Cut the aubergine into 2 cm chunks and slice the red bell pepper and courgette into 1 cm pieces.

Halve the cherry tomatoes and thinly slice the garlic.

Warm 1 tablespoon of olive oil in the large frying pan over medium heat.

Add half the aubergine, red bell pepper and courgette with a pinch of sea salt.

Cook the vegetables for 10–12 minutes until tender and golden.

Transfer the cooked vegetables to a plate and repeat with the remaining vegetables.

Bring a large saucepan of salted water to a boil.

Cook the rigatoni for 8–10 minutes until al dente.

Drain the pasta and reserve 240 ml (1 cup) of the cooking water.

Add the remaining olive oil, garlic and chilli flakes to the frying pan.

Cook for 1 minute until the garlic is fragrant.

Stir in the cherry tomatoes and cook for 5 minutes until softened and glossy.

Reduce the heat to low and return all cooked vegetables to the frying pan.

Add the drained rigatoni and torn fresh basil to the frying pan.

Add a splash of reserved pasta water and toss until warmed through.

Season with sea salt and black pepper, then divide between four bowls.

Drizzle each serving with extra olive oil before serving.