Ingredients
- 12 oz rigatoni
- 1 large eggplant, cubed
- 2 cups marinara sauce
- ½ cup ricotta salata, crumbled
- 3 cloves garlic
- Fresh basil leaves
- 4 tbsp olive oil
- Red pepper flakes
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Salt eggplant cubes and let drain for 5 minutes. Pat dry thoroughly.
- Fry eggplant in generous olive oil until deeply golden and crispy, about 6 minutes. Drain.
- Saute garlic and pepper flakes in the same pan, add marinara and simmer 8 minutes.
- Cook rigatoni al dente. Toss with the sauce and fried eggplant.
- Serve topped with crumbled ricotta salata and torn basil leaves.
Timing
Allow roughly 6 minutes of preparation and 19 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.