Rigatoni with Aubergine & Black Olive Ragu

A balanced dish of naturally sweet flavours stewed together to achieve a rich combination that leaves you with a ragu you just want to lick off the plate.


  • Vegan Rigatoni Pasta
  • 6 Fresh Tomatoes
  • 2 Tbsp Tomato Puree
  • 1 Garlic Clove
  • 1 Chilli
  • Black Kalamata Olives
  • Fresh Basil
  • 200ml Red Wine
  • 1 Aubergine
  • Cherry Tomatoes


Chop down the garlic, chilli and tomatoes and fry together over a medium heat with olive oil until soft and tender. In the meantime slice your aubergine into thin chunks. 

When the tomatoes and garlic are tender, grab your hand blender and puree the ingredients together into a smooth sauce. Now pour the red wine, add the aubergine, tomato puree a few basil leaves and olives and leave to simmer and stew until the aubergines are nice and tender. This can take up to 40 minutes. 

About 10 minutes before the ragu is ready, place the pasta to boil until al dente (seasoning the pasta water with salt and a drizzle of oil). Use the pasta water to thin the sauce if you find that it’s too thick. You can serve the pasta and pour the sauce over or mix the pasta in with the sauce and serve together. Finally, break a few basil leaves on top and enjoy.