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RIGATONI VEGETERIANA

Ingredients (4 servings): 1 package Rigatoni
  • 250 g. cherry tomatoes
  • 4 red Florina peppers
  • 1 handful of dried oregano
  • 3 garlic cloves
  • 2 eggplants
  • 2 zucchinis
  • 2 onions
  • 3 tablespoon olive oil
  • 1 teaspoon sugar
  • Salt-pepper to taste
  • 1 teaspoon dried tarragon
Execution: Preheat the oven to 180°C. In a baking tray, put the cherry tomatoes still attached to their stalks and the peppers after pricking them all around with a fork. Drizzle one tablespoon olive oil, a bit of salt, crush and throw in the garlic without unpeeling it, add the oregano, mix and roast for about 10 minutes to 170°C. We don’t want the cherry tomato and pepper skin to char, because this would make our sauce bitter and make it difficult for us to peel it off. After seeing that the vegetables are starting to crack and shrink, transfer them into a deep bowl and cover them with cling film (plastic wrap). Set them aside to cool down. Once cooled, use a small knife to remove the peel and put the cherry tomatoes and peppers in the food processor, together with the roasted garlic, 2 tablespoons olive oil, tarragon and a bit of salt and pepper. Pulse in the low speed for 3-4 minutes, until it becomes the perfect sauce. Cut the eggplants and zucchini into 2 cm thick slices. Drizzle 2 tablespoons olive oil and roast in the preheated oven for 10 minutes. Finely dice the onion. Put 1 tablespoon olive oil in a pan and sauté the union until soft. In a large pot, cook the Rigatoni Primo Gusto in plenty of water, according to the package instructions. Once ready, toss them into the pan containing the onion and add the peppers and tomato sauce. Dilute with some of the water we boiled the rigatoni in, and throw in the eggplant and zucchini. Bring it to a boil over low heat. Serve with plenty of parsley and freshly ground pepper.