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Rigatoni 31 with aubergines and ricotta cheese

RECIPES LA MOLISANA


Rigatoni 31 with aubergines and ricotta cheese

 
PREPARATION

INGREDIENTS:

  • Rigatoni n.31 La Molisana   80g
  • Ricotta cheese   70g
  • Aubergine   70g
  • Tomato sauce   100g
  • Extra-virgin olive oil   5g
  • Basil   n.2 leaves
  • Garlic   n.1 clove
  • Salt   to taste

INSTRUCTIONS:

Heat half the olive oil in a frying pan and sauté the garlic, then add the tomatoes; season it and simmer.

Peel the aubergine and cut the flesh into cubes. Heat the remaining extra-virgin olive oil in a non-stick frying pan and sauté the aubergine, season with salt and cook thoroughly.

In boiling salted water cook the Rigatoni 31, drain "al dente", combine with the tomato sauce, aubergine, and basil leaves.

Serve with cubes of fresh ricotta cheese on top.

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