Garlicky Summer Veg Rigatoni by @deliciouslyella

40 min

4 servings

🫒

2 tbsp

Olive oil

🍆

2

Aubergine

🫑

2

Red pepper

🥒

300 g

Courgette

🍝

300 g

Pasta

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🍅

300 g

Cherry tomatoes

🌿

1 handful

Basil

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

  1. Warm
    • Olive oil

    Warm the oil in a large frying pan over medium heat.

  2. Add
    • Aubergine
    • Red pepper
    • Courgette

    Add half the aubergine, pepper and courgette along with a pinch of salt.

  3. Cook
    • Aubergine
    • Red pepper
    • Courgette

    Cook for 10-12 minutes, until tender and golden.

  4. Step
    • Aubergine
    • Red pepper
    • Courgette

    Remove from the pan onto a plate and repeat with the remaining vegetables.

  5. Boil

    Meanwhile, bring a large pan of salted water to the boil.

  6. Cook
    • Pasta

    Cook the pasta for 8-10 minutes until al dente.

  7. Drain
    • Pasta

    Drain the pasta, reserving a cup of cooking water, and set aside.

  8. Drizzle
    • Olive oil
    • Garlic
    • Dried red chilli flakes

    Drizzle more oil into the pan if needed, add the garlic and chilli (if using) and cook for 1 minute until fragrant.

  9. Stir
    • Cherry tomatoes

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

  10. Reduce
    • Aubergine
    • Red pepper
    • Courgette

    Reduce the heat to low and tip the cooked vegetables into the pan, followed by the pasta, basil and a splash of cooking water to loosen.

  11. Toss
    • Black pepper
    • Olive oil
    • Aubergine

    Toss everything together until warmed through and season to taste.

  12. Serve
    • Olive oil

    To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.

Garlicky Summer Veg Rigatoni by @deliciouslyella

40 min

4 servings

🫒

2 tbsp

Olive oil

🍆

2

Aubergine

🫑

2

Red pepper

🥒

300 g

Courgette

🍝

300 g

Pasta

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🍅

300 g

Cherry tomatoes

🌿

1 handful

Basil

🧂

1 pinch

Sea salt

⚫

1 pinch

Black pepper

Preparation Steps

  1. Step 1/12

    Warm the oil in a large frying pan over medium heat.

    🫒Olive oil
    🍳Frying pan

  2. Step 2/12

    Add half the aubergine, pepper and courgette along with a pinch of salt.

    🍆Aubergine
    🫑Red pepper
    🥒Courgette
    🧂Sea salt
    🍳Frying pan

  3. Step 3/12

    Cook for 10-12 minutes, until tender and golden.

    🍆Aubergine
    🫑Red pepper
    🥒Courgette
    🍳Frying pan

  4. Step 4/12

    Remove from the pan onto a plate and repeat with the remaining vegetables.

    🍆Aubergine
    🫑Red pepper
    🥒Courgette
    🍳Frying pan
    🍽️Plate

  5. Step 5/12

    Meanwhile, bring a large pan of salted water to the boil.

    🍲Large pot

  6. Step 6/12

    Cook the pasta for 8-10 minutes until al dente.

    🍝Pasta
    🍲Large pot

  7. Step 7/12

    Drain the pasta, reserving a cup of cooking water, and set aside.

    🍝Pasta
    🍲Large pot
    🧺Colander

  8. Step 8/12

    Drizzle more oil into the pan if needed, add the garlic and chilli (if using) and cook for 1 minute until fragrant.

    🫒Olive oil
    🧄Garlic
    🌶️Dried red chilli flakes
    🍳Frying pan
    🥄Wooden spoon

  9. Step 9/12

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

    🍅Cherry tomatoes
    🍳Frying pan
    🥄Wooden spoon

  10. Step 10/12

    Reduce the heat to low and tip the cooked vegetables into the pan, followed by the pasta, basil and a splash of cooking water to loosen.

    🍆Aubergine
    🫑Red pepper
    🥒Courgette
    🍝Pasta
    🌿Basil
    🍳Frying pan
    🥄Wooden spoon

  11. Step 11/12

    Toss everything together until warmed through and season to taste.

    ⚫Black pepper
    🧂Sea salt
    🍳Frying pan
    🥄Wooden spoon

  12. Step 12/12

    To serve, divide into bowls and finish with a drizzle of extra virgin olive oil.

    🫒Olive oil

Composition

Ingredients

Types

Fats, Vegetables, Grains, Herbs, Spices

Ingredients

Olive oil, Aubergine, Red pepper, Courgette, Pasta, Garlic, Dried red chilli flakes, Cherry tomatoes, Basil, Sea salt, Black pepper

Notes

Olive oil (plus extra to serve), Aubergine (cut into 2cm chunks), Red pepper (cut into 1cm slices), Courgette (2 whole, cut into 1cm slices), Pasta (4 servings, mezzi rigatoni used), Garlic (thinly sliced), Cherry tomatoes (halved), Basil (about 50g, roughly torn)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Nut-Free, Halal, Vegan, soy-free

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 62g, Fat: 14g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 780mg, Magnesium: 60mg, Iron: 2.5mg, Calcium: 70mg

Vitamins

Vitamin C: 65mg, Vitamin A: 180mcg, Vitamin K: 25mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Frying pan, Large pot, Colander, Plate, Wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Saucy, Al Dente

Flavors

Garlicky, Savory, Fresh, Slightly Spicy, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,cool before refrigerating), freezer : 2 months (store in an airtight container,thaw overnight in the fridge before reheating)