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

In collaboration with Yorkshire Rapeseed Oil. @yorkshireoil

This simple vegetarian pasta recipe makes the most of Mediterranean flavours and brings a hint of summer to any table.

Packed to the brim with the best of Yorkshire produce with Yorkshire Rapeseed Oil with Rosemary & Sea Salt, Fettle from Shepherds Purse Cheeses, and our Conchiglie Rigate pasta. This pasta shape ‘cuddles’ sauces more than any other pasta shape and perfect with the chunky aubergine pieces and tomatoes in this recipe.

Serves 4


  • 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. 

Step by Step Instructions

Step 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.

Step 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. 

Step 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. 

Step 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.