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Rigatoni alla Siciliana

Source of Recipe


Family Circle



List of Ingredients



• 1 eggplant, about 1½ pounds
  
• 3 cloves garlic, sliced
  
• 3 Tbsp olive oil
  
• 1 can (28 ounces) fire-roasted whole tomatoes
  
• 1½ tsp dried oregano
  
• ¼ tsp red pepper flakes
  
• 1 pound mini rigatoni pasta
  
• 1 cup shredded smoked mozzarella cheese (about 4 ounces)
  






Instructions



1. Trim eggplant and cut into ½-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
   
   
2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt, and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
   
   
3. While sauce is simmering, cook pasta following package directions. Drain, reserving 1 cup of the cooking water. Toss drained pasta with sauce. Add reserved pasta water, in ¼-cup increments, until desired consistency. Stir in cheese, allow to melt slightly, and serve.
   
   Makes 6 servings.