Directions
- 1Halve the cherry tomatoes.
- 2Slice the red onion.
- 3In a frying pan, saute the onion and garlic in olive oil until softened.
- 4Add the halved tomatoes, salt and pepper.
- 5Cook until the tomatoes are softened, then add the white wine.
- 6Blend the tomato mixture with an immersion blender.
- 7Pass the mixture through a strainer to obtain a smoother sauce.
- 8Slice the eggplant and fry until golden brown.
- 9Boil the rigatoni pasta in salted water until al dente.
- 10Add the tomato sauce to the pan, then add the drained pasta, parmesan cheese and mix.
- 11Add the basil leaves and mix well.
- 12Serve the pasta, top with bocconcini and fried eggplant, and sprinkle with red pepper flakes, parmesan and olive oil.
Ingredients
- 20 cherry tomatoes
- 1 small red onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 glass white wine
- 1 eggplant
- 300 g rigatoni pasta
- 20 g parmesan cheese
- 5 basil leaves
- 10 bocconcini
- 1 pinch red pepper flakes
Equipment
knifecutting boardfrying panimmersion blenderstrainergraterspoonfork
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