Rigatoni Zuccati Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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For the Rigatoni Zuccati
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplant into rounds, sprinkle with salt, and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry. Toss with 2 tablespoons of olive oil and roast in the preheated oven for about 25-30 minutes, or until golden and tender.
- 2
Prepare the Tomato Marinade
While the eggplant is roasting, chop the cherry tomatoes in half. In a bowl, combine the tomatoes with minced garlic, balsamic vinegar, remaining olive oil, and freshly chopped basil. Season with salt and black pepper to taste. Let it marinate for at least 15 minutes.
- 3
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and reserve a small cup of the pasta water.
- 4
Combine and Serve
In a large serving bowl, mix the cooked rigatoni with the roasted eggplant and marinated tomatoes. If needed, add a bit of reserved pasta water to loosen the mixture. Toss gently and garnish with additional fresh basil before serving.