Half rigatoni with eggplant and caciocavallo
Half rigatoni with eggplant and caciocavallo A first course with Mediterranean flavors, a tasty sauce with eggplant enriched with caciocavallo, pepper and fresh basil. A very simple recipe, made of a few and genuine ingredients, for a really appetizing pasta dish.
Ingredients
2-3 oval aubergines black200 g cherry tomatoestomato sauce to taste100 g Caciocavallo cheese1 sprig of basilExtra virgin olive oil to tasteSalt to tastePepper to taste200 g half rigatoni
Preparation
We start our dish by cutting the eggplant into cubes, after washing, trimming and removing a part of the central pulp. Put them in a pan with a little' oil, a little' coarse salt, a sprinkling of pepper and oregano. Brown the aubergines over moderate heat, stirring often, until they are browned. We turn them off and put them on a plate on kitchen paper. In this way they will lose excess oil. In another pan we prepare the sauce. We put a clove of garlic and a sliced onion to brown in oil. When they are ready, remove them, and add the cherry tomatoes, tomato sauce. Salt, sprinkle with a little' pepper and fresh basil. Cook the sauce over low heat, until it has the right density. Now add the eggplant, a generous grated caciocavallo cheese and fresh basil. In the meantime we boil the half rigatoni. Boil the half rigatoni in abundant salted water. Drain them al dente and pour them into the pan with the sauce. Let the pasta flavor on the fire, stirring well. Add more caciocavallo, basil and pepper. We place in a plate our half rigatoni eggplant and caciocavallo and serve hot and steaming.
Enjoy your meal with this tasty first course!
Half rigatoni with eggplant and caciocavallo
A first course with Mediterranean flavors, a tasty sauce with eggplant enriched with caciocavallo, pepper and fresh basil. A very simple recipe, made of a few and genuine ingredients, for a really appetizing pasta dish.
Ingredients
2-3 oval aubergines black
200 g cherry tomatoes
tomato sauce to taste
100 g Caciocavallo cheese
1 sprig of basil
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
200 g half rigatoni
Preparation
We start our dish by cutting the eggplant into cubes, after washing, trimming and removing a part of the central pulp. Put them in a pan with a little' oil, a little' coarse salt, a sprinkling of pepper and oregano. Brown the aubergines over moderate heat, stirring often, until they are browned. We turn them off and put them on a plate on kitchen paper. In this way they will lose excess oil. In another pan we prepare the sauce. We put a clove of garlic and a sliced onion to brown in oil. When they are ready, remove them, and add the cherry tomatoes, tomato sauce. Salt, sprinkle with a little' pepper and fresh basil. Cook the sauce over low heat, until it has the right density. Now add the eggplant, a generous grated caciocavallo cheese and fresh basil. In the meantime we boil the half rigatoni. Boil the half rigatoni in abundant salted water. Drain them al dente and pour them into the pan with the sauce. Let the pasta flavor on the fire, stirring well. Add more caciocavallo, basil and pepper. We place in a plate our half rigatoni eggplant and caciocavallo and serve hot and steaming.
Enjoy your meal with this tasty first course!
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