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    Baked Rigatoni With Aubergine & Mozzarella

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    kisss100044
    This recipe is for baked rigatoni with aubergine and mozzarella. It involves roasting tomatoes and aubergine slices together in the oven for 90 minutes. Meanwhile, rigatoni pasta is cooked until almost al dente. The pasta is then tossed with olive oil, garlic, and chopped olives. Half the pasta is placed in a baking dish and layered with the roasted tomatoes, torn basil, sliced mozzarella, aubergine slices, and parmesan cheese. The dish is baked for 20-25 minutes until piping hot and crusty on top.

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    © All Rights Reserved
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    Baked Rigatoni With Aubergine & Mozzarella

    Uploaded by

    kisss100044
    49 views2 pages
    This recipe is for baked rigatoni with aubergine and mozzarella. It involves roasting tomatoes and aubergine slices together in the oven for 90 minutes. Meanwhile, rigatoni pasta is cooked until almost al dente. The pasta is then tossed with olive oil, garlic, and chopped olives. Half the pasta is placed in a baking dish and layered with the roasted tomatoes, torn basil, sliced mozzarella, aubergine slices, and parmesan cheese. The dish is baked for 20-25 minutes until piping hot and crusty on top.

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    Original Title

    Baked rigatoni with aubergine & mozzarella

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    This recipe is for baked rigatoni with aubergine and mozzarella. It involves roasting tomatoes and aubergine slices together in the oven for 90 minutes. Meanwhile, rigatoni pasta is cooked until almost al dente. The pasta is then tossed with olive oil, garlic, and chopped olives. Half the pasta is placed in a baking dish and layered with the roasted tomatoes, torn basil, sliced mozzarella, aubergine slices, and parmesan cheese. The dish is baked for 20-25 minutes until piping hot and crusty on top.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views2 pages

    Baked Rigatoni With Aubergine & Mozzarella

    Uploaded by

    kisss100044
    This recipe is for baked rigatoni with aubergine and mozzarella. It involves roasting tomatoes and aubergine slices together in the oven for 90 minutes. Meanwhile, rigatoni pasta is cooked until almost al dente. The pasta is then tossed with olive oil, garlic, and chopped olives. Half the pasta is placed in a baking dish and layered with the roasted tomatoes, torn basil, sliced mozzarella, aubergine slices, and parmesan cheese. The dish is baked for 20-25 minutes until piping hot and crusty on top.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Page 1 of 2

    Baked rigatoni with aubergine


    & mozzarella
    Ingredients
    1kg small vine or small
    plum tomatoes
    a sprinkling of golden caster
    sugar
    4 tbsp extra-virgin olive oil,
    plus extra for drizzling
    1 large aubergine (about

    Method

    450g/1lb)
    500g rigatoni

    1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the

    2 garlic cloves, crushed

    tomatoes through their equator, rather than their core. Stand them cut-

    85g black olives, stoned and

    side up on a shallow baking tray (I use a nonstick Swiss roll tin).

    chopped

    Scatter a little salt, pepper and sugar over the cut surfaces and drizzle

    2 good handfuls of basil

    with extra virgin olive oil. Roast for 45 minutes.

    leaves, plus extra for serving

    2. Meanwhile, slice the aubergine into rounds, brush both sides with

    450g buffalo mozzarella

    oil and spread out in one layer on another tray. After the tomatoes
    have been roasting for 45 minutes, put the aubergines in with them
    and roast for another 45 minutes.

    3. Towards the end of the time, cook the pasta in plenty of gently

    50g parmesan, freshly grated,


    plus extra for serving

    Page 2 of 2

    3.
    boiling well-salted water until nearly al dente it should be
    undercooked because it finishes off in the oven. Drain well and tip into
    a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the
    crushed garlic and chopped olives. Toss the oil mixture through the
    pasta and turn half of it into a 2-212 litre ovenproof dish.

    4. Remove the tomatoes and aubergines from the oven. (You can
    prepare them up to 24 hours ahead.)

    5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter


    half the tomatoes and their juices over the pasta in the dish. Roughly
    tear the basil leaves and scatter on top. Drain the mozzarella, pat dry
    with kitchen paper, then slice very thinly. Lay two-thirds of the slices
    over the tomatoes. Grind black pepper over, and scatter over the
    aubergine. Add the rest of the pasta, top with the remaining tomatoes
    and mozzarella and then the parmesan. (Can be made up to here 3-4
    hours in advance). Bake for 20-25 minutes, until piping hot and the top
    is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

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