Rigatoni Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Cut the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

2. 2

   Cook the Eggplant

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté until golden brown and tender, about 8-10 minutes. Remove and set aside.

3. 3

   Make the Sauce

   In the same skillet, add another 2 tablespoons of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for 10-15 minutes.

4. 4

   Combine Ingredients

   Add the cooked eggplant and torn basil leaves to the sauce. Stir well and cook for another 5 minutes.

5. 5

   Cook the Pasta

   Meanwhile, cook the rigatoni according to package instructions until al dente. Drain and reserve a cup of pasta water.

6. 6

   Mix Pasta and Sauce

   Add the drained rigatoni to the sauce, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

7. 7

   Serve

   Plate the rigatoni, sprinkle with grated Ricotta Salata cheese, and garnish with additional basil leaves if desired.