Sicilian-Style Rigatoni

12 mins
Serves 1
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Directions

  1. 1Halve the cherry tomatoes.
  2. 2Halve the cherry tomatoes.
  3. 3Halve the cherry tomatoes.
  4. 4Slice the red onion.
  5. 5Slice the red onion.
  6. 6Slice the red onion.
  7. 7In a frying pan, saute the onion and garlic in olive oil until softened.
  8. 8In a frying pan, saute the onion and garlic in olive oil until softened.
  9. 9In a frying pan, saute the onion and garlic in olive oil until softened.
  10. 10Add the halved tomatoes, salt and pepper.
  11. 11Add the halved tomatoes, salt and pepper.
  12. 12Add the halved tomatoes, salt and pepper.
  13. 13Cook until the tomatoes are softened, then add the white wine.
  14. 14Cook until the tomatoes are softened, then add the white wine.
  15. 15Cook until the tomatoes are softened, then add the white wine.
  16. 16Blend the tomato mixture with an immersion blender.
  17. 17Blend the tomato mixture with an immersion blender.
  18. 18Blend the tomato mixture with an immersion blender.
  19. 19Pass the mixture through a strainer to obtain a smoother sauce.
  20. 20Pass the mixture through a strainer to obtain a smoother sauce.
  21. 21Pass the mixture through a strainer to obtain a smoother sauce.
  22. 22Slice the eggplant and fry until golden brown.
  23. 23Slice the eggplant and fry until golden brown.
  24. 24Slice the eggplant and fry until golden brown.
  25. 25Boil the rigatoni pasta in salted water until al dente.
  26. 26Boil the rigatoni pasta in salted water until al dente.
  27. 27Boil the rigatoni pasta in salted water until al dente.
  28. 28Add the tomato sauce to the pan, then add the drained pasta, parmesan cheese and mix.
  29. 29Add the tomato sauce to the pan, then add the drained pasta, parmesan cheese and mix.
  30. 30Add the tomato sauce to the pan, then add the drained pasta, parmesan cheese and mix.
  31. 31Add the basil leaves and mix well.
  32. 32Add the basil leaves and mix well.
  33. 33Add the basil leaves and mix well.
  34. 34Serve the pasta, top with bocconcini and fried eggplant, and sprinkle with red pepper flakes, parmesan and olive oil.
  35. 35Serve the pasta, top with bocconcini and fried eggplant, and sprinkle with red pepper flakes, parmesan and olive oil.
  36. 36Serve the pasta, top with bocconcini and fried eggplant, and sprinkle with red pepper flakes, parmesan and olive oil.

Ingredients

  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 glass white wine
  • 1 glass white wine
  • 1 glass white wine
  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 300 g rigatoni pasta
  • 300 g rigatoni pasta
  • 300 g rigatoni pasta
  • 20 g parmesan cheese
  • 20 g parmesan cheese
  • 20 g parmesan cheese
  • 5 basil leaves
  • 5 basil leaves
  • 5 basil leaves
  • 10 bocconcini
  • 10 bocconcini
  • 10 bocconcini
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes

Equipment

knifecutting boardfrying panimmersion blenderstrainergraterspoonfork