Baked Rigatoni With Aubergine & Mozzarella

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Details

10 Ingredients

• 2 good handfuls of basil leaves, plus extra for serving
• 85.0g black olives , stoned and chopped
• a sprinkling of golden caster sugar
• 4.0 tbsp extra-virgin olive oil , plus extra for drizzling
• 1 large aubergine (about 450g/1lb)
• 50.0g parmesan , freshly grated, plus extra for serving
• 1¼ kg small vine or small plum tomatoes
• 2 garlic cloves , crushed
• 500.0g rigatoni
• 450.0g buffalo mozzarella