Rigatoni Alla Siciliana
Be sure to use fresh mozzarella for this recipe! Recipe is from Family Circle.
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INGREDIENTS
Nutrition- 1(1 1/2 lb) eggplants
- 3
- 3tablespoons olive oil
- 1(28 ounce) can whole fire-roasted tomatoes
- 1 1⁄2teaspoons dried oregano
- 1 1⁄2teaspoons salt
- 1⁄4teaspoon red pepper flakes
- 1lb mini rigatoni pasta
- 1cup shredded smoked mozzarella cheese
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DIRECTIONS
- Trim eggplant and cut into 1/2-inch pieces.
- In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
- Stir in tomatoes and break up with a wooden spoon.
- Add oregano, salt and red pepper flakes.
- Simmer for 15 minutes, stirring occasionally.
- While sauce is simmering, cook pasta following package directions.
- Drain, reserving 1 cup of the cooking water.
- Toss drained pasta with sauce.
- Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
- Stir in cheese, allow to melt slightly and serve.
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