Fettuccine Rigate with Eggplant Tomato Ragout

Fettuccine Rigate with Eggplant Tomato Ragout

You need:

  • 1 large eggplant
  • 1 head of garlic
  • 2 cups tomato ragout or tomato sauce
  • 20oz. fettucine rigate
  • 5 tbsp extra virgin olive oil
  • fresh breadcrumbs or panko to garnish
  • salt and pepper to taste

How to make it:

  1. Preheat oven to 360 F.
  2. Sprinkle eggplant and garlic with olive oil and salt. Wrap everything in foil and bake for 30-40 minutes. Eggplants will become incredibly soft and crumbly.
  3. Boil the pasta in salted water.
  4. Carefully peel the eggplant pulp into another pan. Squeeze the garlic cloves into the pan as well. Crush everything with a fork and stir to mix.
  5. Add the remaining olive oil and start heating. Cook to drain the eggplant.
  6. Put the tomato horn and stir.
  7. Season with salt and pepper to taste.
  8. When the pasta is baking, remove the pasta with tongs into a large bowl.
    Pour about a cup and a cup of pasta in boiling water into the sauce, depending on how much the handset has fallen.
  9. Pour the sauce into the pasta and spread the pasta well.
  10. Place on a plate and serve with fresh breadcrumbs or punk on top.
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