Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Rigatoni with Eggplant, Tomato, and Ricotta
Rigatoni with Eggplant, Tomato, and Ricotta
(Rigatoni con Melanzane, Pomodoro e Ricotta)
 
 
Ingredients:

1/2 lb rigatoni or other large tubular pasta
1 onion
1 small eggplant (about 1 lb)
1 large garlic clove
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 to 1 cup water
One 16-ounce can whole tomatoes including juice
2 tablespoons chopped fresh basil leaves
1/4 cup ricotta cheese

Directions:

Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.

Chop onion and cut eggplant into 1-inch cubes.

Mince garlic.

In a large deep heavy skillet heat olive oil over moderately high heat until hot but not smoking and saute onion, stirring occasionally, until softened.

Add eggplant and salt and saute, stirring frequently, until eggplant is lightly browned.

Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes.

Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency.

Stir in garlic and basil and season with salt.

While sauce is simmering, cook pasta in boiling water until 'al dente' and drain well in a colander.

Add pasta to sauce and toss to coat.

Divide pasta between 2 bowls and serve with dollops of ricotta on top. Serves 2.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy