1 lb rigatoni pasta (450g)
4 tablespoons extra virgin olive oil (60ml)
2 garlic cloves, chopped
1 large eggplant, cubed
15 infornate olives, pitted and chopped
10 large sun-dried tomatoes, chopped
2 dried chili pepper, crushed (optional)
1 jar of tomato puree (750ml)
0.8lb freshly grated mozzarella (400g)
smoked scamorza cheese, as much as desired, roughly chopped
freshly grated parmigiano cheese for sprinklingsalt to taste |
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Preheat oven to 400 degrees Fahrenheit. |
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While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sautí garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat. |
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Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. |
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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. |
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Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown. |
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