Rigatoni Alle Melanzane Recipe
Tube-shaped pasta with a tomato and eggplant sauce, mozzarella, and parmigiano
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Ingredients
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Pasta
Sauce
Cheese
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Once cooked, reserve about 1 cup of the pasta water, then drain the rigatoni.
Making the Sauce
- 2
Prepare the Eggplant
While the pasta is cooking, wash and dice the eggplant into small cubes. Sprinkle with a pinch of salt and let sit for about 10 minutes to draw out moisture.
- 3
Sauté the Eggplant
In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté until soft and golden, about 8-10 minutes.
- 4
Add Garlic
Mince the garlic cloves and add them to the skillet with the eggplant. Cook for an additional 2 minutes until fragrant.
- 5
Add Tomatoes and Seasoning
Pour in the canned diced tomatoes and add the fresh basil leaves, salt, and black pepper. Stir well and let the sauce simmer for 10 minutes, allowing the flavors to meld.
Combining and Serving
- 6
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if the mixture seems dry.
- 7
Add Cheeses
Tear the mozzarella into small pieces and add it to the pasta. Grate the Parmigiano cheese and sprinkle it on top. Stir gently to combine and allow the mozzarella to melt slightly.
- 8
Serve
Plate the pasta and garnish with additional basil leaves and a sprinkle of Parmigiano cheese if desired. Serve warm.
