Rigatoni Pecorino Tomato
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g riatoni
- 60 g pecorino cheese
- 250 g cherry tomato (s)
- 1 zucchini, yellow
- 1 zucchini, green
- 1 small eggplant (s)
- 1 clove garlic
- 6 tomato (s), dried
- olive oil
- Sunflower oil
- butter
- salt and pepper
- thyme
- oregano
- basil
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente. In the meantime, wash the vegetables. Cut the dried tomatoes into small cubes. Finely chop the garlic. Cut the zucchini into bite-sized pieces and the aubergine into small cubes. Halve the tomatoes. Finely grate the pecorino.
- Heat a dash of olive and sunflower oil in a large pan. Fry the zucchini and aubergines all over until they are a little brown. Melt a piece of butter in the pan and add the garlic and sun-dried tomatoes. Let everything sizzle briefly.
- Drain the cooked pasta and add to the pan with the tomatoes. Fry until the noodles are also a little brown. Finally mix in the pecorino and season the dish with herbs and spices.
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