Sicilian-Style Rigatoni

12 mins
Serves 1
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Directions

  1. 1Cut cherry tomatoes and a small red onion in half.
  2. 2Cut cherry tomatoes and a small red onion in half.
  3. 3Cut cherry tomatoes and a small red onion in half.
  4. 4In a frying pan, sauté the garlic and red onion in olive oil.
  5. 5In a frying pan, sauté the garlic and red onion in olive oil.
  6. 6In a frying pan, sauté the garlic and red onion in olive oil.
  7. 7Add the cherry tomatoes and cook until softened.
  8. 8Add the cherry tomatoes and cook until softened.
  9. 9Add the cherry tomatoes and cook until softened.
  10. 10Season with salt and pepper.
  11. 11Season with salt and pepper.
  12. 12Season with salt and pepper.
  13. 13Add a glass of white wine to the pan.
  14. 14Add a glass of white wine to the pan.
  15. 15Add a glass of white wine to the pan.
  16. 16Blend the tomato mixture using an immersion blender.
  17. 17Blend the tomato mixture using an immersion blender.
  18. 18Blend the tomato mixture using an immersion blender.
  19. 19Strain the sauce.
  20. 20Strain the sauce.
  21. 21Strain the sauce.
  22. 22Slice eggplant and fry in olive oil until golden brown.
  23. 23Slice eggplant and fry in olive oil until golden brown.
  24. 24Slice eggplant and fry in olive oil until golden brown.
  25. 25Cook the rigatoni pasta al dente.
  26. 26Cook the rigatoni pasta al dente.
  27. 27Cook the rigatoni pasta al dente.
  28. 28In a frying pan, add the tomato sauce, pasta, and parmesan cheese.
  29. 29In a frying pan, add the tomato sauce, pasta, and parmesan cheese.
  30. 30In a frying pan, add the tomato sauce, pasta, and parmesan cheese.
  31. 31Toss to coat the pasta with the sauce.
  32. 32Toss to coat the pasta with the sauce.
  33. 33Toss to coat the pasta with the sauce.
  34. 34Serve the pasta topped with fried eggplant slices, mozzarella balls, basil leaves and a pinch of red pepper flakes.
  35. 35Serve the pasta topped with fried eggplant slices, mozzarella balls, basil leaves and a pinch of red pepper flakes.
  36. 36Serve the pasta topped with fried eggplant slices, mozzarella balls, basil leaves and a pinch of red pepper flakes.

Ingredients

  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 20 cherry tomatoes
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 6 tbsp olive oil
  • 6 tbsp olive oil
  • 6 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
  • 250 g rigatoni pasta
  • 250 g rigatoni pasta
  • 250 g rigatoni pasta
  • 2 tbsp parmesan cheese
  • 2 tbsp parmesan cheese
  • 2 tbsp parmesan cheese
  • 3 leaves basil
  • 3 leaves basil
  • 3 leaves basil
  • 8 small mozzarella balls
  • 8 small mozzarella balls
  • 8 small mozzarella balls
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes

Equipment

knifecutting boardfrying panimmersion blenderstrainergraterspoonfork