Yorkshire Pasta Conchiglie Rigate with Roasted Aubergine, Olive & Tomato. 

Main courseServes 4

Created in collaboration with fellow Yorkshire producer Yorkshire Rapeseed Oil, this simple vegetarian pasta recipe makes the most of Mediterranean flavours and brings a hint of summer to the dinner table. Packed with the best of local produce using Yorkshire Rapeseed Oil with Rosemary & Sea Salt, Fettle from Shepherds Purse Cheeses, and Conchiglie Rigate from The Yorkshire Pasta Company which shape allows the sauce to ‘cuddle’ the pasta more than any other, the chunky aubergine pieces and tomatoes create a beautifully textured dish. For more recipe inspiration and to buy their range online visit www.yorkshirepasta.co.uk  


300g of Conchiglie Rigate Yorkshire Pasta

2 Medium Aubergines, cut into small chunks

400g on the vine baby tomatoes

80g pitted Greek Kalamata Olives

3 Large Garlic Cloves

Good Drizzle of Yorkshire Rapeseed Oil with Rosemary & Sea Salt, plus extra for serving,

Freshly ground black pepper

100g Shepherd’s Purse Fettle, crumbled.

Good handful of basil leaves, plus extra for serving.



  1. Preheat your oven to 200C / 180C Fan / Gas Mark 6. Pop your aubergine chunks, baby tomatoes (leave some on the vine for serving), along with the garlic cloves in skin and olives into a roasting tin. Drizzle over a good glug of Rosemary & Sea Salt Oil and then season with a little freshly ground black pepper. Roast in the oven for around 20-25 minutes until the aubergine is nicely browned.
  2. Whilst the veg is roasting, cook your pasta according to the packet instructions and make sure it’s a firm ‘al dente’ texture, and then drain, reserving the pasta water. Set the pasta to one side.
  3. When the vegetables are cooked take two-thirds from the roasting tin (reserving the tomatoes on the vine to serve the dish) and place in a food processor, squeezing the roasted garlic cloves out of their skins. Add a good handful of fresh basil leaves, and a little pasta water and blitz to make a thick sauce. We used around 50mls of the pasta water to thin our sauce and blitzed for around 30 seconds.
  4. Assemble the dish by combining the sauce with the pasta, adding two-thirds of the crumbled Fettle cheese, and the remaining roasted vegetables. Serve topped with the remaining crumbled Fettle, roasted tomatoes on the vine and more fresh basil leaves, and drizzle with a little Rosemary & Sea Salt Oil.