Rigatoni Alla Siciliana

Total Time
32mins
Prep 10 mins
Cook 22 mins

Be sure to use fresh mozzarella for this recipe! Recipe is from Family Circle.

Ingredients Nutrition

Directions

  1. Trim eggplant and cut into 1/2-inch pieces.
  2. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
  3. Stir in tomatoes and break up with a wooden spoon.
  4. Add oregano, salt and red pepper flakes.
  5. Simmer for 15 minutes, stirring occasionally.
  6. While sauce is simmering, cook pasta following package directions.
  7. Drain, reserving 1 cup of the cooking water.
  8. Toss drained pasta with sauce.
  9. Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
  10. Stir in cheese, allow to melt slightly and serve.

Reviews

(1)
Most Helpful

This was really very good! And I was especially pleased to be able to find fresh smoked mozzarella, although I used two 14-oz. cans of diced fire-roasted tomatoes and regular rigatoni, since I couldn't the specified ingredients. I had to add a lot more olive oil; the 3 T. was not enough, given that eggplant absorbs it like a sponge! Other than that, the instructions were great and the result was an easy, tasty dish.

JackieOhNo! September 16, 2008

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