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Pasta A La Nonna Recipe

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This recipe for Pasta A La Nonna is from colin's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggplants
2 oz. extra virgin olive oil
1 tablespoon dried oregano
4 cloves of garlic, peeled and minced
Handful of fresh basil, chopped thinly
14-ounce can of San Marzano crushed plum tomatoes
Sea salt and freshly ground black pepper to taste
1 pound rigatoni
3 ounces of pecorino romano cheese grated
Directions:
Directions:
Peel then slice eggplants into circular shapes, then dice. Place in bowl with cold water and put a plate on top to make sure the eggplant pieces stay submerged in water. Let sit for 1 hour to remove bitter taste (but if you don’t care that the eggplant is a little bitter you can skip this step). Drain eggplant and squeeze all the excess water out. Pat dry.

In a large skillet, sauté garlic in olive oil. Make sure garlic does not turn brown. Add eggplants and oregano, stirring gently. Then add tomatoes and simmer for 15 minutes.

While sauce is simmering, boil water for pasta. When water is boiling add the rigatoni and cook until al dente. Drain water, keeping a little (1/4) of cooking liquid. Throw pasta into sauce mixture, along with reserved cooking liquid. Stir until sauce is bubbly hot. Add basil sprigs to top and salt and pepper to taste.

In serving dish, add romano cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours

 

 

 

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