Rigatoni picantes con berenjena y 'nduja

Ingredientes

• 400 g Rigatoni
• 2 Aubergine
• 15 g Mint
• 100 g Nduja
• 2 tbsp Dried Oregano
• 1 Lemon
• 30 g Pecorino Romano
• Olive Oil
• Salt

Preparación

1. 1

   Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.

2. 2

   Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.

3. 3

   Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.

4. 4

   Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.

5. 5

   Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.

6. 6

   Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.

7. 7

   Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.