Rigatoni with eggplant, ricotta cheese and tomatoes
Quick and tasty and also can serve cold? Here for you the recipe for rigatoni with eggplant, ricotta cheese and cherry tomatoes.
- 500 g rigatoni pasta
- 350 g of eggplant
- 350 g of tomatoes
- 1 clove garlic
- 250 g ricotta cheese
- 1 sprig of basil
- olive oil
- salt and pepper
Clean the eggplants and cut into pieces; divide the tomatoes into wedges and remove the seeds.
Sauté the clove of garlic, peeled, in 2 tablespoons of olive oil, until golden. Delete it, add the eggplant and 1 pinch of salt and sauté them, stirring, for 4-5 minutes. Combine the tomatoes and cook on low flame for 2-3 minutes, then leave to cool.
In the meantime, take a pan and bring to a boil plenty of water, add salt and cook the pasta for the time indicated on the package (occasionally or, it is always better to trust your palate).
Place the ricotta in a bowl and dilute with 2-3 tablespoons of cooking water, salt and pepper.
When the pasta is al dente, drain, transfer to the bowl and mix well, then add the prepared eggplant and tomatoes, pour a little olive oil and sprinkle with chopped basil.
You can serve this pasta also cool!
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