Here's rigatoni from the garden to cook with vegetables and a finishing touch of cacioricotta.
Ingredients for 4 people- 400g rigatoni Pasta Armando
- 250 g of yellow cherry tomatoes
- 250 g red cherry tomatoes
- 3 aubergines
- Cacioricotta to taste
- 1 red onion from Tropea
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt to taste
- Basil leaves to taste
Prepare a large saucepan and sauté the chopped onion and garlic in plenty of oil. When golden, remove the garlic and add the halved yellow and red cherry tomatoes.
In a large pan, fry the diced aubergines and place them on absorbent paper for a few minutes.
Now cook the pasta in abundant salted water and when it is almost cooked, drain it and pour it into the tomato sauce.
While you're stirring, add a few handfuls of fried eggplant and serve on a plate with a sprinkling of cacioricotta... Et voilà! Serve and enjoy these wonderful garden rigatoni!
Enjoy your meal!
