Sicilian-Style Rigatoni

12 mins
Serves 1
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Directions

  1. 1Cut cherry tomatoes in half.
  2. 2Cut cherry tomatoes in half.
  3. 3Cut cherry tomatoes in half.
  4. 4In a pan, sauté halved cherry tomatoes, thinly sliced red onion, and garlic cloves with olive oil, salt, and pepper.
  5. 5In a pan, sauté halved cherry tomatoes, thinly sliced red onion, and garlic cloves with olive oil, salt, and pepper.
  6. 6In a pan, sauté halved cherry tomatoes, thinly sliced red onion, and garlic cloves with olive oil, salt, and pepper.
  7. 7Add tomato paste and stir.
  8. 8Add tomato paste and stir.
  9. 9Add tomato paste and stir.
  10. 10Add white wine and stir.
  11. 11Add white wine and stir.
  12. 12Add white wine and stir.
  13. 13Blend the tomato mixture using an immersion blender.
  14. 14Blend the tomato mixture using an immersion blender.
  15. 15Blend the tomato mixture using an immersion blender.
  16. 16Strain the tomato mixture to remove skins and seeds.
  17. 17Strain the tomato mixture to remove skins and seeds.
  18. 18Strain the tomato mixture to remove skins and seeds.
  19. 19Slice the eggplant into rounds.
  20. 20Slice the eggplant into rounds.
  21. 21Slice the eggplant into rounds.
  22. 22Lightly fry the eggplant slices in olive oil until golden brown.
  23. 23Lightly fry the eggplant slices in olive oil until golden brown.
  24. 24Lightly fry the eggplant slices in olive oil until golden brown.
  25. 25Add the strained tomato sauce to the pan with the eggplant.
  26. 26Add the strained tomato sauce to the pan with the eggplant.
  27. 27Add the strained tomato sauce to the pan with the eggplant.
  28. 28Add cooked rigatoni pasta to the pan, along with grated parmesan cheese and pasta cooking water.
  29. 29Add cooked rigatoni pasta to the pan, along with grated parmesan cheese and pasta cooking water.
  30. 30Add cooked rigatoni pasta to the pan, along with grated parmesan cheese and pasta cooking water.
  31. 31Stir well to combine and coat the pasta evenly with the sauce.
  32. 32Stir well to combine and coat the pasta evenly with the sauce.
  33. 33Stir well to combine and coat the pasta evenly with the sauce.
  34. 34Serve the pasta in a bowl.
  35. 35Serve the pasta in a bowl.
  36. 36Serve the pasta in a bowl.
  37. 37Add mozzarella balls and fried eggplant slices as a topping.
  38. 38Add mozzarella balls and fried eggplant slices as a topping.
  39. 39Add mozzarella balls and fried eggplant slices as a topping.
  40. 40Garnish with basil leaves, red pepper flakes, and a drizzle of olive oil.
  41. 41Garnish with basil leaves, red pepper flakes, and a drizzle of olive oil.
  42. 42Garnish with basil leaves, red pepper flakes, and a drizzle of olive oil.
  43. 43Serve and enjoy!
  44. 44Serve and enjoy!
  45. 45Serve and enjoy!

Ingredients

  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 130 g tomato paste
  • 130 g tomato paste
  • 130 g tomato paste
  • 1 glass white wine
  • 1 glass white wine
  • 1 glass white wine
  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 1 portion rigatoni pasta
  • 1 portion rigatoni pasta
  • 1 portion rigatoni pasta
  • 8 mozzarella balls
  • 8 mozzarella balls
  • 8 mozzarella balls
  • 3 basil leaves
  • 3 basil leaves
  • 3 basil leaves
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes

Equipment

knifecutting boardfrying panimmersion blenderstrainergraterspoonfork
Sicilian-Style Rigatoni | Clip Recipe