Photo of Aubergine, tomato & rosemary pasta by WW

Aubergine, tomato & rosemary pasta

PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
The sauce for this pasta dish is really tasty – you’ll love it (even if you think you don’t like aubergines!)


Olive Oil

1 tablespoons


1 medium, finely chopped


1 medium, red, finely chopped


1 clove(s), crushed


1 large, finely chopped

Rosemary, Fresh

3 teaspoons, finely chopped

Sun Dried Tomato Paste

4 tablespoons

White pasta, dry

225 g, pasta tubes, such as penne or rigatoni

Vegetarian Parmesan Style Hard Cheese

1 tablespoons, grated

Basil, fresh

5 leaf/leaves, or flat leaf parsley, to garnish


  1. Heat the olive oil in a large, nonstick frying pan. Add the aubergine and cook it over a medium heat for about 10 minutes, stirring often, until softened. Add a splash of hot water if it looks too dry.
  2. Add the onion, garlic, tomatoes and rosemary to the frying pan and continue to cook for a further 8-10 minutes, until the onion is done. Again, add a splash of water if needed to give a soft, pulpy mixture (but not too wet). Stir in the tomato paste and season to taste. Keep warm over a low heat
  3. Meanwhile, cook the pasta in lightly salted boiling water for 8-10 minutes, or according to pack instructions. Drain the pasta thoroughly and return it to the saucepan. Add the sauce, stirring to mix. Share between 4 warmed bowls and serve at once, sprinkled with the Parmesan and garnished with basil leaves or parsley.