Buy online! Pick up at our warehouse or free delivery on orders over $99. Shop now!
Ingredients needed
- 1 eggplant, diced
- Favuzzi olive oil
- 2 garlic cloves
- A few fresh basil leaves
- 1 480 ml bottle of Favuzzi basil tomato sauce
- 280 g pf Favuzzi rigatoni
- Grated ricotta salata, to garnish
Products used in this recipe
Steps of preparation
- Preheat the oven to 425°F (220°C).
- Spread the diced eggplant on a baking sheet.
- Drizzle generously with olive oil, then season with salt and pepper.
- Roast for 20–22 minutes, until golden and tender.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 11 miutes.
- Before draining, reserve about 1 cup of the pasta cooking water.
- In a pan over medium heat, add a generous drizzle of olive oil.
- Add the whole garlic cloves and sauté for 2 minutes.
- Pour in the tomato sauce and add a few basil leaves.
- Lower the heat, cover, and let simmer for 15 minutes.
- Remove the garlic, lightly crush it, then return it to the sauce.
- Add the cooked pasta and eggplant to the sauce.
- Mix well.
- Add a bit of reserved pasta water as needed to loosen and bind the sauce.
- Serve topped with grated ricotta salata, a drizzle of olive oil, and fresh basil leaves.
Other recipes that may be of interest to you
Favuzzi is also
A selection of
handcrafted products
of quality
A reference
on olive oil