25 - 30 minutes
Cook Within:24 hours
Cooked in a savory tomato sauce with roasted eggplant, this delightful pasta is a traditional Sicilian recipe.
Per serving (incl. Tax)
Total Fat 66.28g
Saturated Fat 11.03g
Total Carbohydrates 76.97g
Dietary Fiber 8.14g
In Your Bag
- Italian Tomatoes
- Chilli Flakes
- Caster Sugar
- Rigatoni Pasta
- Basil Leaves
- Extra Virgin Olive Oil
You Will Need
Not Included in Bag
- Salt (to taste)
- Pepper Powder (to taste)
- Non-Stick Pan
- Mixing bowls
- Stock Pot
Prepare the Ingredients
- Thinly slice the garlic. Chiffonade the basil leaves. Grate the parmesan as well.
- Crush the canned tomatoes with your hands to create a mashed pulp texture.
- Chop the eggplant into 1″ cubes.
Cooking the eggplant
- Add 2-3 tbsp olive oil to a frying pan on medium heat.
- Once it’s hot, add the cubed eggplant to it in a single layer.
- Allow it to roast and cook for 8-10 minutes while flipping them occassionally. Season with salt and black pepper to taste. Set aside in a plate once done.
Cooking the Pasta
- Parallelly, bring a pot of water to a boil, season it with some salt and cook the pasta until al-dente (10-12 mins)
- Reserve some of the cooking water from the pasta, and strain the pasta.
Making the sauce
- Set the same frying pan on medium-low heat, and add remaining olive oil to it.
- Add the sliced garlic and chilli flakes, saute until fragrant. Add the crushed tomatoes to it, followed by the oregano, sugar, and season with salt and pepper.
- Simmer the sauce for 15-20 minutes.
- Add the roasted eggplant back to the sauce, followed by the pasta. Add some of the cooking water to adjust consistency.
- Add grated parmesan (keep some for garnish), turn off the heat and stir it in.
- To serve, garnish the pasta with remaining parmesan, basil leaves, and a drizzle of olive oil.
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