Rigatoni alla Siciliana


Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 22 minutes total

  • 1 eggplant, about 1-1/2 pounds
  • 3 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 can (28 ounces) fire roasted whole tomatoes
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound mini rigatoni pasta
  • 1 cup smoked mozzarella cheese, shredded
  1. Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
  2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
  3. While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.
  4. Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.
  5. Stir in cheese and allow to melt slightly and serve.

**Personal Review: No Review Yet** 

Advertisements

One response to this post.

  1. also palmarielli there would be good

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: