Summary

Ingredients

• 20 g pine nuts
• 1 onion (s)
• 1 clove garlic
• 1 small eggplant (s)
• 1 zucchini
• 1 red pepper (s)
• 200 g riatoni
• a bit salt
• some pepper
• some sugar
• 3 tablespoon olive oil
• 2 stalks basil
• 100 ml tomato (s), passed

Print Recipe Pin Recipe

Instructions

1. Add plenty of water for the pasta.
2. Roast the pine nuts in a pan until light brown and remove. Peel the onion, cut in half and cut into strips. Peel the garlic and cut into thin slices. Clean the aubergine and zucchini, halve lengthways and cut into 1/2 cm thick pieces. Quarter and core the paprika and cut into 2 cm pieces.
3. Salt the pasta boiling water and cook the rigatoni in it until firm to the bite.
4. Heat 1 tablespoon of olive oil in a large pan. Fry eggplants in it over medium to high heat for 3 minutes. Add 2 tablespoons of olive oil, onions, garlic, zucchini and paprika and fry for 5 minutes over medium heat. Season the vegetables with a little salt and pepper. Pour in the tomatoes and bring to the boil.
5. Drain the pasta, collecting 100 ml of pasta boiling water.
6. Mix the pasta and pasta boiling water with the vegetable sauce and briefly bring to the boil. Season with a little salt, pepper and a pinch of sugar. Serve sprinkled with the roasted pine nuts and coarsely plucked basil leaves.