Rigatoni with shrimps

Ingredients

• 450 gr of large fresh shrimps – cleaned, deveined
• 1/3 cup of "Lof" Extra Virgin Olive Oil
• 500 gr Rigatoni "Savouidakis"
• 200 gr tomato sauce
• 1 eggplant - sliced
• Cherry tomatoes, as many as you want
• Salt
• Pepper 
• Basil leaves for garnishing 

Execution

• In a pot, heat olive oil on medium heat. 
• Add the sliced eggplantα and sauté for a few minutes.
• Add the shrimps and a pinch of salt and pepper.  
• Sauté the shrimps for 2 to 3 minutes, until they get pink and then add the tomato sauce and the cherry tomatoes.
• Cover and simmer on low heat for 3 to 4 minutes. 
• In the meantime, bring a pasta pot filled with water to boil and add 1 teaspoon of salt.
• Add Rigatoni "Savouidakis" and follow package cooking instructions. 
• Just before you drain the pasta, reserve 1/4 cup of boiling water and pour directly into the shrimp mixture.
• Drain the rigatoni and add it directly into the pot with the shrimp.
• Mix until well combined.
• If you prefer, you can drizzle with an additional tablespoon of extra virgin olive oil over the spaghetti and shrimp.