Chilli flakes, a splash of red wine and a few deli favourites jazz up bought pasta sauce.
Ingredients
- 350g dried rigatoni pasta
- 1 garlic clove, crushed
- 6 slices marinated chargrilled eggplant, coarsely chopped
- 8 slices hot salami, thickly sliced
- 80ml (1/3 cup) red wine
- 1 x 575g btl Matriciana Pasta Sauce
- 1/2 teaspoon dried chilli flakes
- 125ml (1/2 cup) water
- 40g (1/2 cup) shredded parmesan
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, place the garlic, eggplant and salami in a medium heavy-based saucepan over medium heat. Cook, stirring, for 2 minutes or until the garlic is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Stir in the pasta sauce, chilli and water. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Season with salt and pepper.
- Step 3Add the eggplant mixture and three-quarters of the parmesan to the pasta and toss until well combined. Divide the pasta mixture among serving bowls. Sprinkle with the remaining parmesan to serve.
Nutrition
2385 kj
Energy
18g
Fat Total
8g
Saturated Fat
8.5g
Fibre
23g
Protein
77g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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