Summer Pasta Bake

Watch Clodagh Make This Here

Serves 2

INGREDIENTS:

200g conchiglie pasta

Olive oil

4 cloves of garlic, crushed

1 onion, diced

1 large aubergine, diced

12 cherry tomatoes, halved

2 tsp capers, rinsed

12 basil leaves, torn into small pieces

zest of 1 lemon

100g whole almonds, roughly chopped

100g panko breadcrumbs

80g parmesan cheese, finely grated

50g butter, melted

Sea salt, freshly ground black pepper

METHOD:

1. Pre-heat the oven to 180°C/Gas Mark 4

2. Place a saucepan of water over a high heat and bring to the boil, then season with sea salt. When the water is boiling, reduce to simmer and stir in the pasta shells. After five minutes, when the pasta is still al dente, remove from the heat and drain.

3. Place a skillet or frying pan over a medium heat, add a tablespoon of olive oil, then the garlic and onions. Cook for three minutes. Next, add the aubergine and cook for a further three minutes.

4. Stir in the tomatoes, basil leaves, capers and pasta, and mix so that all the ingredients combine in the pan.

5. In a bowl, mix together the finely grated parmesan, chopped almonds, melted butter and breadcrumbs, and sprinkle over the top of the pasta until it’s completely covered.

6. Put the pasta into the oven for about quarter of an hour, or until the top is bubbling and crispy.