Rigatoni con melanzane (tube pasta with brinjal)

Recipe from: 10/4/2007 12:00:00 AM

Ingredients 9
Servings 4
Time 5

Ingredients

  • 100
    ml
    olive oil
  • 3
    garlic cloves, crushed
  • 1 can (410 g) Italian tomatoes
  • 30
    ml
    tomato paste
  • salt and freshly ground black pepper
  • fresh basil
  • 1
    large brinjal
  • 400
    g
    rigatoni or penne pasta
  • 150
    g
    ricotta cheese, crumbled
 

Method

55
 
Heat 30 ml of the olive oil in a heavy based saucepan over medium heat and sauté the garlic until it is soft and changes colour. Add the tomatoes, tomato paste, 2 ml salt and pepper to taste. Swirl about 250 ml hot water in the tomato can (to ensure there is no wastage) and add to the sauce. Cook the sauce uncovered for 30 to 35 minutes or until reduced and thick. Meanwhile cut the brinjal into 5 mm thick rounds and pat dry with paper towels. Add enough olive oil to a heavy based frying pan to come 1 cm up the side of the pan and heat over high heat until hot. Fry the brinjal slices until golden brown on both sides. Drain on paper towels and season lightly with salt. When the sauce and brinjal slices are ready, cook the pasta according to the packet instructions. Drain and transfer to a hot serving dish. Mix the pasta with three quarters of the sauce and 100g of the ricotta cheese. Spoon the remaining sauce on top of the pasta and serve immediately with the brinjal slices and remaining cheese.
 

Read more on: shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.