Rigatoni with Eggplant and Buffalo Mozzarella Recipe

Name: Rigatoni with Eggplant and Buffalo Mozzarella Recipe
Ingredients: 4 tablespoons olive oil; Pinch of dried red pepper flakes, or to taste; 1 large eggplant (1-1/4 pounds), peeled or unpeeled, cut into 1/2-inch dice; 3 cups Myra's Heirloom Tomato Sauce or good-quality store-bought marinara sauce; Salt; freshly ground black pepper; 12 ounces rigatoni pasta, or other short tubular pasta such as penne or ziti; 1 ball (4 to 5 ounces) imported mozzarella di bufalo or fresh milk mozzarella, cut into 1/2-inch cubes (about 3/4 cup); 6 fresh basil leaves, roughly torn; 1/2 cup freshly grated Parmesan or Pecorino Romano cheese

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Discover how to create a deliciously simple, yet flavorful pasta dish with eggplant and cubes of mozzarella di bufalo.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grit.com.

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Ingredients

4 tablespoons olive oil
Pinch of dried red pepper flakes, or to taste
1 large eggplant (1-1/4 pounds), peeled or unpeeled, cut into 1/2-inch dice
3 cups Myra's Heirloom Tomato Sauce or good-quality store-bought marinara sauce
Salt
freshly ground black pepper
12 ounces rigatoni pasta, or other short tubular pasta such as penne or ziti
1 ball (4 to 5 ounces) imported mozzarella di bufalo or fresh milk mozzarella, cut into 1/2-inch cubes (about 3/4 cup)
6 fresh basil leaves, roughly torn
1/2 cup freshly grated Parmesan or Pecorino Romano cheese