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
Rigatoni Pecorino Tomato
Rigatoni Pecorino Tomato

Instructions

  1. 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.
  2. 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.
  3. 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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