baked rigatoni with aubergine & mozzarella

2
Baked rigatoni with aubergine & mozzarella Method 1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut- side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes. 2. Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes. 3. Towards the end of the time, cook the pasta in plenty of gently Ingredients 1¼kg small vine or small plum tomatoes a sprinkling of golden caster sugar 4 tbsp extra-virgin olive oil, plus extra for drizzling 1 large aubergine (about 450g/1lb) 500g rigatoni 2 garlic cloves, crushed 85g black olives, stoned and chopped 2 good handfuls of basil leaves, plus extra for serving 450g buffalo mozzarella 50g parmesan, freshly grated, plus extra for serving Page 1 of 2

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Page 1: Baked rigatoni with aubergine & mozzarella

Baked rigatoni with aubergine& mozzarella

Method

1. Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the

tomatoes through their equator, rather than their core. Stand them cut-

side up on a shallow baking tray (I use a nonstick Swiss roll tin).

Scatter a little salt, pepper and sugar over the cut surfaces and drizzle

with extra virgin olive oil. Roast for 45 minutes.

2. Meanwhile, slice the aubergine into rounds, brush both sides with

oil and spread out in one layer on another tray. After the tomatoes

have been roasting for 45 minutes, put the aubergines in with them

and roast for another 45 minutes.

3. Towards the end of the time, cook the pasta in plenty of gently

Ingredients

1¼kg small vine or small

plum tomatoes

a sprinkling of golden caster

sugar

4 tbsp extra-virgin olive oil,

plus extra for drizzling

1 large aubergine (about

450g/1lb)

500g rigatoni

2 garlic cloves, crushed

85g black olives, stoned and

chopped

2 good handfuls of basil

leaves, plus extra for serving

450g buffalo mozzarella

50g parmesan, freshly grated,

plus extra for serving

Page 1 of 2

Page 2: Baked rigatoni with aubergine & mozzarella

3. boiling well-salted water until nearly al dente – it should be

undercooked because it finishes off in the oven. Drain well and tip into

a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the

crushed garlic and chopped olives. Toss the oil mixture through the

pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.

4. Remove the tomatoes and aubergines from the oven. (You can

prepare them up to 24 hours ahead.)

5. Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter

half the tomatoes and their juices over the pasta in the dish. Roughly

tear the basil leaves and scatter on top. Drain the mozzarella, pat dry

with kitchen paper, then slice very thinly. Lay two-thirds of the slices

over the tomatoes. Grind black pepper over, and scatter over the

aubergine. Add the rest of the pasta, top with the remaining tomatoes

and mozzarella and then the parmesan. (Can be made up to here 3-4

hours in advance). Bake for 20-25 minutes, until piping hot and the top

is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

Page 2 of 2