Rigatoni Zuccati Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Pasta and Sauce
Method
Preparation and Cooking
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant into small cubes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes, or until golden and tender.
- 2
Preparing the Marinated Tomatoes
While the eggplant is roasting, slice the cherry tomatoes in half. In a bowl, combine the halved tomatoes with minced garlic (2 cloves), 1 tablespoon of olive oil, salt, and torn basil leaves. Let them marinate for at least 15 minutes.
- 3
Cooking the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and reserve some pasta water.
- 4
Combining the Ingredients
In a large mixing bowl, combine the cooked rigatoni, roasted eggplant, and marinated tomatoes along with their juices. If the mixture seems dry, add a splash of reserved pasta water. Toss gently to combine.
- 5
Final Touch
Garnish with additional fresh basil and drizzle with extra olive oil if desired. Serve warm.