This recipe serves three or four dinner servings. Rigatoni Melanzane is a very simple and tasty recipe, one of the best ways to enjoy the great taste of the eggplant.
1 lb. rigatoni pasta,
2 cups tomato pasta sauce,
3 tablespoons extra virgin olive oil,
2 cups diced eggplant,
1 tablespoon chopped fresh basil,
2 garlic cloves, chopped,
1/4 small yellow onion, chopped,
1/4 cup grated Pecorino Romano cheese,
1/2 teaspoon dry oregano, salt and pepper to taste.
- Heat the olive oil in a large heavy skillet and saute the eggplant, onion and garlic until the eggplant cubes are soft and nicely browned.
- Add the tomato sauce, basil and oregano and reduce the sauce slightly by simmering it at low heat for about 5-10 minutes.
- Boil the rigatoni pasta according to the package instruction, usually about 12 minutes. Strain the boiled rigatoni and toss them with the melanzane pasta sauce.
- Serve the Rigatoni Melanzana with some grated Pecorino Romano cheese on top.
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