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
Ingredients:
Rigatoni n.31 320 gr
Ricotta cheese 280 gr
Aubergine 280gr
Tomato sauce 400 gr
Extra-virgin olive oil 20 gr
Basil n.4 leaves
Garlic n. 3
Salt to taste

PROCEDURE:

  • 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.

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