How To Make Rigatoni alla Nona - Best Recipe | Charleston Magazine

How To Make Rigatoni alla Nona - Best Recipe | Charleston Magazine

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Cooking tools:

  • Stove
  • Stockpot
  • Skillet
  • Slotted spoon
  • Colander
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Plate
  • Serving bowl

Ingredients

  • 3/4 cup extra-virgin olive oil, divided
  • 6 garlic cloves, peeled and smashed
  • 1 medium purple eggplant, peeled and cut in one-inch dice
  • 1 medium red onion, cut into 1/2-inch slices
  • 3 cups red bell pepper strips, approximately one-inch wide
  • 2½ Tbs. kosher salt, divided
  • 1/2 tsp. black pepper
  • 3/4 tsp. red chili flakes
  • 1½ cups crushed tomatoes (Cento or other good quality preferred)
  • 1 lb. rigatoni or other durum wheat pasta De Cecco brand recommended)
  • 1 cup roughly chopped basil
  • 1/2 cup freshly grated Parmesan cheese
  • Ricotta cheese

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