recipes > Rigatoni 31 with aubergines and ricotta cheese
RIGATONI 31 WITH AUBERGINES AND RICOTTA CHEESE
|DOSES: 4 person||COOKING TIME: 10-20 min||DIFFICULTY: easy|
Rigatoni n.31 320 gr
Ricotta cheese 280 gr
Tomato sauce 400 gr
Extra-virgin olive oil 20 gr
Basil n.4 leaves
Garlic n. 3
Salt to taste
- Brown the garlic in extra virgin olive oil in a pan, add the peeled tomatoes, salt and cook.
Peel the aubergines, cut the flesh into cubes and fry in a non-stick pan with a drizzle of oil, add salt and cook.
- Cook the Rigatoni 31 in abundant salted water, drain them al dente and mix them with the tomato sauce, add the aubergines and the basil leaves.
- Serve in dishes, adding cubes of fresh ricotta.
- Recipe designed and created by Chef Nicola Vizzarri.