Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below