Directions
- 1Cut cherry tomatoes in half.
- 2In a pan, sauté halved cherry tomatoes, thinly sliced red onion, and garlic cloves with olive oil, salt, and pepper.
- 3Add tomato paste and stir.
- 4Add white wine and stir.
- 5Blend the tomato mixture using an immersion blender.
- 6Strain the tomato mixture to remove skins and seeds.
- 7Slice the eggplant into rounds.
- 8Lightly fry the eggplant slices in olive oil until golden brown.
- 9Add the strained tomato sauce to the pan with the eggplant.
- 10Add cooked rigatoni pasta to the pan, along with grated parmesan cheese and pasta cooking water.
- 11Stir well to combine and coat the pasta evenly with the sauce.
- 12Serve the pasta in a bowl.
- 13Add mozzarella balls and fried eggplant slices as a topping.
- 14Garnish with basil leaves, red pepper flakes, and a drizzle of olive oil.
- 15Serve and enjoy!
Ingredients
- 20 cherry tomatoes
- 1 red onion
- 4 cloves garlic
- 1 pinch salt
- 1 pinch black pepper
- 130 g tomato paste
- 1 glass white wine
- 1 eggplant
- 2 tablespoons olive oil
- 0 parmesan cheese
- 1 portion rigatoni pasta
- 8 mozzarella balls
- 3 basil leaves
- 1 pinch red pepper flakes
Equipment
knifecutting boardfrying panimmersion blenderstrainergraterspoonfork
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