Creamy Aubergine Pasta

My spicy Aubergine pasta in creamy mascarpone sauce is a deliciously easy mid-week meal. The aubergines are cooked down with tomatoes and loads of garlic, chilli and olives. The dish is finished off with mascarpone that gives it such an indulgent twist. I like to serve mine with extra chilli flakes, a few toasted pine nuts that I always have lurking in the cupboards and a really tart green salad on the side.


  1. Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the aubergines and garlic and mix well.
  2. Tip the tomatoes into the pan and add the tomato puree and Aleppo pepper flakes,. Season with salt and pepper. Pour in 300ml of just boiled water and mix well. Cover, reduce the heat to low and cook for 15 minutes or until the aubergine is soft and tender.
  3. Meanwhile, cook the pasta for 8-10 minutes until really Al dente. Drain and tip into the pan with the aubergine. Mix well. Cover and cook for 2-3 minutes until the pasta has absorbed nearly all the excess liquid.
  4. Chuck the olives, mascarpone, lemon juice and basil into the pasta and stir everything together. Check the seasoning and add salt to taste. Divide between four bowls. Grate a little Parmesan over each one and tuck in.


Serves 4

2 tbsp olive oil
1 red onion, roughly chopped
1 large aubergine, halved and thinly sliced into ½ moons (400g approx.)
2 cloves garlic, sliced
1 tin chopped tomatoes
2 tbsp tomato puree
1 tsp Aleppo pepper flakes or ½ tsp chilli flakes
400g rigatoni
60g pitted black olives
100g mascarpone
The juice of ½ a lemon
A handful of roughly chopped basil leaves
Parmesan cheese to serve

Salt and pepper

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