|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Rigatoni with Aubergine Sauce Veg HT MC Italian 55mins plus standing
Serves 4 Hot Vegetarian Vegetables Alcohol Herbs Pasta Main Course Italy Mediterranean Europe
Ingredients 2 Large Aubergines ( Eggplants), cut into 2.5cm/1-inch chunksSalt 2 tbsp Olive Oil 3 Garlic Cloves, thinly sliced 1 Onion, thinly sliced 2 Yellow Capsicums, (sweet peppers) deseeded and thinly sliced Salt and Black Pepper 1 x 200g/7oz tin Chopped Tomatoes 210ml/7fl.oz. White Wine 2 tbsp Freshly chopped Parsley 6 large Basil Leaves, shredded 6 Green Olives, sliced 1 heaped tbsp Capers 400g/14oz Rigatoni (or other short pasta) Freshly grated Parmesan Cheese to serve
Instructions
1. Place the aubergine in a colander, sprinkle liberally with salt, toss and leave to drain in the sink for 30 minutes. Rinse well under cold water and pat dry on kitchen paper.
2. Heat the oil in a large saucepan, add the garlic and onions and sauté gently for 5 minutes, stirring, until soft and transparent.
3. Add the remaining ingredients, bring to the boil mixing well then reduce the heat, cover and simmer for 40 minutes adding a little more wine or water if necessary.
4. 15 minutes before the end of the cooking time, bring a large saucepan of water to the boil, add plenty of salt then add the rigatoni and cook for 10-12 minutes or until just tender.
5. To serve - drain the pasta well, return to the rinsed out pan then add the aubergine sauce and mix well. Serve immediately with freshly grated parmesan.
More Pasta, Grains, Pulses, Rice Recipes | Vegetarian Recipes | What's in Season | International Cuisines
|
