Rigatoni Alla Melanzane Recipe
SPICY TOMATO SAUCE, ROASTED EGGPLANT, FRESH MOZZARELLA, BASIL
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat the oven to 200°C (400°F). Cut the eggplants into cubes, toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.
- 2
Cook the Pasta
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
- 3
Make the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant. Add the crushed tomatoes, season with salt and pepper, and let simmer for about 15 minutes.
- 4
Combine Ingredients
Once the sauce has thickened, add the roasted eggplant and cooked rigatoni to the skillet. Toss to combine, adding reserved pasta water if needed to loosen the sauce.
- 5
Add Cheese and Basil
Remove the skillet from heat. Tear the fresh mozzarella into pieces and add to the pasta, along with fresh basil leaves. Toss gently until the cheese begins to melt.
- 6
Serve
Serve hot, garnished with extra basil and a drizzle of olive oil if desired.
