Rigatoni Pasta with Cherry Tomatoes & Grilled Eggplants

Rigatoni Pasta with Cherry Tomatoes & Grilled Eggplants




  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
  2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
  3. Cut about the cherry tomatoes in half and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes softer.
  4. Last, add the sliced eggplants and cook for the last 2 minutes.
  5. When the pasta is ready, mix together with the condiment and serve!

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  • Arianna Scutiero
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