I will share with you one of the recipe options for how to cook rigatoni alla norm. Eggplants are baked in the oven, rigatoni is boiled until al dente. The tomato and eggplant sauce soaks the pasta and makes it incredibly tasty, juicy and aromatic. The dish is usually served with ricotta, but this time I deviated from the rules and sprinkled with hard cheese. Enjoy cooking!
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Vegetables / Pasta
Dish: Hot dishes / Pasta
Cuisine geography: Italian / European
Diet: Lean meals / Vegetarian food
- Rigatoni - 400 Grams (from durum wheat)
- Eggplant - 2 Pieces
- Olive oil - 1-2 tbsp. spoons
- Garlic - 2-3 Cloves
- Cherry Tomatoes - 300 Milliliters (Canned)
- Salt - To taste
- Ground black pepper - To taste
How to cook "Rigatoni alla norm"
Prepare the required ingredients.
Wash the eggplants, remove the stalks, cut lengthwise into two halves. Place the slices on a greased baking sheet with olive oil. Bake in an oven preheated to 180 ° C for 15 minutes.
Spoon out the baked eggplant pulp.
Boil the rigatoni in salted water until al dente, according to the instructions on the pack. Throw in a colander.
Heat olive oil in a skillet. Chop the garlic and sauté until aroma appears. Peel the cherry tomatoes, add to the pan, press down with a spatula and simmer for 5 minutes. Add the baked eggplant pulp, salt and pepper to taste, stir and simmer for 1-2 minutes.
Then add rigatoni, stir so that the sauce envelopes the pasta on all sides, simmer for a couple of minutes. Serve with herbs and cheese. Enjoy your meal!