Pasta recipes |
Pasta Al Forno |
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| 1 lb. rigatoni pasta (450 gms) 4 Tbsps Extra olive virgin oil (60 ml) 2 x garlic cloves, chopped 1 x large eggplant, cubed 15 x infornate olives, pitted and chopped 10 x large sun-dried tomatoes, chopped 2 x dried chili pepper, crushed (optional) 1 jar of tomato puree (750ml) 0.8 lb. freshly grated mozzarella (400 gms) Smoked scamorza cheese, as much as desired, roughly chopped Freshly grated parmigiano cheese for sprinkling Salt to taste |
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Preheat oven to 400 degrees Fahrenheit. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Then place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. |
