Name: Prawn and eggplant rigatoni
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 400g rigatoni pasta; 36.40 gm olive oil; 1 eggplant, cut into 2cm pieces; 400g peeled green prawns, tails intact; 420g jar Saclà cherry tomato and basil pasta sauce; 62.50 ml basil leaves

Prawn and eggplant rigatoni

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Make a flavorful Italian rigatoni with prawns and eggplant.

Ingredients:

400g rigatoni pasta
36.40 gm olive oil
1 eggplant, cut into 2cm pieces
400g peeled green prawns, tails intact
420g jar Saclà cherry tomato and basil pasta sauce
62.50 ml basil leaves

Instructions:

Boil pasta in seasoned water until perfectly cooked, then drain thoroughly.
Heat oil in a frying pan over medium-high heat. Sauté eggplant until browned, about 3 mins. Add prawns and cook until just cooked through, about 2 mins. Stir in pasta sauce and heat for 1 min. Enjoy!
Combine the pasta with the eggplant mixture, ensuring it is well coated. Serve on individual plates and garnish with fresh basil leaves.

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