How amazing does this Eggplant Rigatoni with Bocconcini look from @Woolworths


  • 500g rigatoni
  • 1/4 cup extra virgin olive oil
  • 1 large eggplant, cut into 2cm chunks
  • 4 middle bacon rashers, diced
  • 3 garlic cloves, thinly sliced
  • 1/2 tsp dried chilli flakes
  • 400g can finely chopped tomatoes
  • 180g tub bocconcini, drained, torn basil leaves, torn, to serve

Step 1
Cook pasta in a saucepan of boiling salted water for 8-10 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.

Step 2
Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Cook eggplant for 4 minutes, turning often, or until golden brown. Remove from pan and set aside.

Step 3
Heat remaining oil in pan over medium heat. Cook bacon, garlic and chilli for 5 minutes or until bacon fat renders into pan and garlic just starts to colour. Return eggplant to pan with tomatoes. Simmer for 3 minutes or until eggplant is tender and sauce thickens.

Step 4
Add pasta and reserved cooking liquid to pan and toss to combine. Toss through half the bocconcini. Top with remaining bocconcini and extra basil leaves.

TIP: Add some mixed rocket and spinach leaves to any leftovers, and you have a lovely cold pasta salad lunch for the following day.

RECIPE BY: Woolworths