Directions
- 1Cut cherry tomatoes and a small red onion in half.
- 2In a frying pan, sauté the garlic and red onion in olive oil.
- 3Add the cherry tomatoes and cook until softened.
- 4Season with salt and pepper.
- 5Add a glass of white wine to the pan.
- 6Blend the tomato mixture using an immersion blender.
- 7Strain the sauce.
- 8Slice eggplant and fry in olive oil until golden brown.
- 9Cook the rigatoni pasta al dente.
- 10In a frying pan, add the tomato sauce, pasta, and parmesan cheese.
- 11Toss to coat the pasta with the sauce.
- 12Serve the pasta topped with fried eggplant slices, mozzarella balls, basil leaves and a pinch of red pepper flakes.
Ingredients
- 20 cherry tomatoes
- 1 small red onion
- 3 cloves garlic
- 6 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 glass white wine
- 1 eggplant
- 250 g rigatoni pasta
- 2 tbsp parmesan cheese
- 3 leaves basil
- 8 small mozzarella balls
- 1 pinch red pepper flakes
Equipment
knifecutting boardfrying panimmersion blenderstrainergraterspoonfork
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