Description
A comforting Sicilian-inspired pasta dish made with rigatoni tossed in a rich tomato sauce with tender eggplant, olives, capers, and fresh basil, finished with a touch of creamy ricotta salata.
Ingredients
Scale
- 400 g rigatoni pasta
- 1 medium eggplant (about 400 g), diced
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 800 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons capers, rinsed
- 60 g green olives, sliced
- 0.5 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 20 g fresh basil leaves, torn
- 80 g ricotta salata or firm ricotta, grated or crumbled
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil, add the rigatoni, and cook until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the diced eggplant and cook for about 8 minutes until golden and tender. Transfer to a plate.
- Add the remaining olive oil to the skillet, then add the chopped onion and cook for 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the crushed tomatoes and tomato paste, stirring well to combine.
- Season with dried oregano, red chili flakes, salt, and black pepper. Simmer gently for 15 minutes until the sauce thickens slightly.
- Return the cooked eggplant to the skillet along with the capers and sliced olives, stirring to combine.
- Add the cooked rigatoni to the sauce and toss until evenly coated.
- Remove from heat and fold in the fresh basil.
- Serve immediately, topped with grated or crumbled ricotta salata.
Notes
- Salt the pasta water generously to enhance the overall flavor of the dish.
- Cook the eggplant in a single layer to ensure it browns evenly and does not steam.
- Let the sauce simmer gently to deepen the tomato flavor without burning.
- Leftovers taste even better the next day as the flavors continue to develop.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 20 mg
Keywords: Sicilian pasta, rigatoni recipe, eggplant pasta, Italian vegetarian pasta, tomato olive caper pasta