1 lb rigatoni pasta
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 large eggplant, cubed
15 infornate olives, pitted and chopped
10 large sun-dried tomatoes, chopped
2 dried chili pepper, crushed (optional)
1 (25 oz) jar of tomato puree
12 oz freshly grated mozzarella
smoked scamorza cheese, as much as desired, roughly chopped
freshly grated parmesan cheese
Preheat oven to 400°
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat.
Drain rigatoni, add to the saucepan and cook for another 30 seconds.
Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza over the pasta.
Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
~Source: David Rocco, Cooking Channel
Patti’s Notes: I used penne instead of rigatoni, less EVOO, more garlic (4 cloves instead of 2). I have no idea what infornate olives are so I used kalamata. I couldn’t find scamorza cheese at my market so I used provolone. I was fortunate to have a jar of tomatoes from Kristie (and they were fantastic). I didn’t have dried chili peppers so I used red pepper flakes. Next time I’ll use a little more.
The recipe says “serves 4”, however that must be 4 linebackers. It made a huge pan. We had leftovers twice and I still froze about half of it. This was good however I think next time I would add cooked ground beef or sausage.
4 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 large eggplant, cubed
15 infornate olives, pitted and chopped
10 large sun-dried tomatoes, chopped
2 dried chili pepper, crushed (optional)
1 (25 oz) jar of tomato puree
12 oz freshly grated mozzarella
smoked scamorza cheese, as much as desired, roughly chopped
freshly grated parmesan cheese
Preheat oven to 400°
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sauté garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat.
Drain rigatoni, add to the saucepan and cook for another 30 seconds.
Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza over the pasta.
Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
~Source: David Rocco, Cooking Channel
Patti’s Notes: I used penne instead of rigatoni, less EVOO, more garlic (4 cloves instead of 2). I have no idea what infornate olives are so I used kalamata. I couldn’t find scamorza cheese at my market so I used provolone. I was fortunate to have a jar of tomatoes from Kristie (and they were fantastic). I didn’t have dried chili peppers so I used red pepper flakes. Next time I’ll use a little more.
The recipe says “serves 4”, however that must be 4 linebackers. It made a huge pan. We had leftovers twice and I still froze about half of it. This was good however I think next time I would add cooked ground beef or sausage.
Tip of the Day: I buy olives at the olive bar in my market. That way I can buy exactly the amount I need for the recipe and not a whole jar.
