Lucania Rigatoni

stampa
It is said that "Appetite comes with eating", and the people in Lucania recite this proverb, inspired by this recipe, which gives so much with its wonderful flavour.
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
40'
Nutritional values
per serving prepared according to this recipe.

Energy value
572 Kcal
- Protein
17 g
- Carbohydrates
78 g
- Fat
22 g

 
350 g
Cherry tomatoes
 
400 g
Tropea sweet onions
 
half
Eggplant
 
1
Extra virgin olive oil
 
1 glass
Pecorino cheese (made from sheep's milk) grated
 
3 tablespoons
Yellow bell peppers
 
1
Green bell peppers
 
1
Fresh small zucchini
 
2
Salt
 
as needed

Preparation

1
Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the thinly sliced onion; remove the seeds from the peppers and cut into matchsticks, then add to the onion.
1
After a few minutes, add the unpeeled eggplant, cut into small pieces. Add the zucchini, cut into round slices, and fry over a high heat. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
1
Cook the Barilla Rigatoni in plenty of salted water, drain when al dente, and sauté with the sauce. Sprinkle with grated Pecorino cheese and serve.

Chef's tips


You can replace the cherry tomatoes with 600 grams of canned peeled tomatoes.

Suggested wine


For this tasty and aromatic dish, imbued with the flavours of the vegetables and Pecorino cheese, we recommend a dry, fresh, slightly fruity wine, such as a sparkling Gavi from Piedmont or a Lombardy Lugana.

alternative shape



Penne Rigate Barilla 

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