FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

RIGATONI WITH EGGPLANT AND BUFFALO MOZZARELLA

 

The Earthbound Cook
by Myra Goodman

Discovered this amazingly simple but intensely flavorful pasta dish when our family traveled to Italy a few summers ago. It was so memorable that it made the top of my list of recipes to try to replicate. Chunks of succulent eggplant get a quick saute to set their flavor, then are simmered in a light marinara sauce until tender. At the last minute, cubes of mozzarella di bufalo are added, quickly becoming soft and creamy as they melt into the sauce. This dish goes together in no time, especially if you have marinara sauce on hand. If you don't have time to make my Heirloom Tomato Sauce or the Quick Tomato Sauce, you can fast-track the recipe by using a store-bought version.
   A word about the eggplant, which is at the heart of this dish: Salting is not required, but it's important to saute the eggplant over high heat in the amount of oil specified. You need very high heat to force the eggplant to brown and develop flavor. In the absence of high heat, the vegetable will simply soak up the oil, become soggy, and taste flat.
   I serve this dish with a warmed baguette to sop up the extra sauce, and with a light salad of lettuce and endive dressed only with olive oil, balsamic vinegar, and salt and pepper.
Serves 4

INGREDIENTS

• 4 tablespoons olive oil
• Pinch of dried red pepper flakes, or to taste
• 1 large eggplant (1¼ pounds), peeled or unpeeled, cut into 1/2-inch dice
• 3 cups Homemade or good-quality store-bought marinara sauce
• Salt and freshly ground black pepper
• 12 ounces rigatoni pasta, or other short tubular pasta such as penne or ziti
• 1 ball (4 to 5 ounces) imported mozzarella di bufalo or fresh milk mozzarella, cut Into 1/2-inch cubes (about 3/4 cup)
• 6 fresh basil leaves, roughly torn
• 1/2 cup freshly grated Parmesan or Pecorino Romano cheese


DIRECTIONS

1. Bring 4 quarts water to a boil in a large covered pot over high heat.

2. While the water is heating, heat the olive oil in a large skillet over high heat. When the oil is very hot, add the red pepper flakes and the eggplant. Cook, turning the eggplant frequently, until it begins to brown and soften slightly, about 2 minutes.

3. Add the tomato sauce to the skillet and reduce the heat to low. Simmer gently until the mixture is hot and the eggplant is almost tender, 2 to 3 minutes. Remove the skillet from the heat. Season with salt and pepper to taste.

4. Add 2 tablespoons salt to the boiling water, and stir in the rigatoni. Cook, stirring once or twice, according to the package directions until the pasta is al dente, 10 to 12 minutes. Just before the rigatoni is done, reheat the eggplant mixture over medium heat.

5. Drain the pasta and immediately transfer it to a warmed bowl. Pour the sauce over the rigatoni, and toss thoroughly to distribute the sauce evenly and coat all the pasta. Add the mozzarella and basil, and toss to combine. Serve hot, with the grated cheese on the side.

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Pasta 'Pear' to 'Z' pg 3   |   Pear Pistachio & Pork with Pasta   |   Pork & Pasta with Fresh Pesto   |   Pasta Primavera   |   Pasta Primavera, Spring   |   Pasta Provencal   |   Pasta, Smoked Salmon, Scotch & Capers   |   South Beach Pasta   |   Pasta, Spicy Sausage & Mushrooms   |   Pasta, Sweet Potato Sauce   |   Tomato Basil Pasta  |   Pasta, Tomato Lemon Sauce   |   Pasta with Walnut Sauce   |   Warm Tomato Pepper Pasta   |   PENNE PASTA RECIPES >>>>>   |   Pumpkin Sausage Pasta   |   Cheese Ravioli, Pumpkin Sauce   |   Dried Plum Ravioli, Sage Butter   |   Spinach Cheese Ravioli   |   Rigatoni, Braised Fennel & Ricotta   |   Rigatoni Caprese   |   Rigatoni with Eggplant   |   Rigatoni w/Eggplant, Artichokes & Bell Peppers   |   Ham & Rigatoni Casserole   |   Rigatoni with Meatballs   |   Rigatoni, Olives & Bacon   |   Rigatoni Vegetable Casserole   |   Rotini, 10 minute Sauce   |   Rotini, Avocado Sauce   |   Shells w/Artichoke Cream & Smoked Chicken   |   Baked Pasta Shells   |   South of the Border Stuffed Shells   |   Shell Pasta with Smoked Salmon   |   Shells, Stuffed with Broccoli   |   Shells Stuffed with Potatoes & Cheese   |   Shiitake Mushroom Pasta   |   Sicilian Roasted Cauliflower & Pasta   |   SPAGHETTI RECIPES >>>>>   |   Spicy BBQ Duck Lo Mein   |   Summer Squash Pasta & Herbs   |   Tagliolini with Saffron   |   Tortellini Baked w/Pesto Cheese Sauce   |   Tortellini w/Fresh Peas   |   Tortellini, Mushroom Garlic Sauce   |   Tortellini with Shiitakes   |   Tortellini In Sun Dried Tomato Sauce   |   Wagon Wheels with Artichoke Pesto   |   White Pekin Duckling Pasta with Red Wine   |   Dutch Oven Baked Ziti   |   Healthy Baked Ziti  
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.