Rigatoni Puttanesca Recipe

Preparation

1. Chop the eggplant (don't peel) into large cubes,
2. In a large skillet heat the oil and add the eggplants and sautee until golden,
3. Take the eggplants out of the oil and keep the oil in the skillet,
4. After cooking the eggplants, put 1-1.5 lt of boiling water and salt to tates into a pot,
5. Add the pasta to the water and boil for about 8 - 10 minutes for al dente, about 12 - 14 minutes for well cooked,
6. While the pasta is boiling, heat the oil in the skillet again,
7. Add the peeled and halved onions and thinly sliced ​​garlic and gently cook until softened for 3-4 min.,
8. Add the tomato paste and cook, stirring, for 1-2 mins.,
9. Add the eggplant, halved cherry tomatoes and caper and stir well,
10. Take a scoop of water from the pasta pot and add to the sauce,
11. Add salt and pepper and stir,
12. Cook for 2-3 minutes until the desired consistency,
13. Take another scoop of pasta water and set side, then drain the pasta
14. Add the pasta, the water you set aside, the butter to the sauce and cook for 2-3 minutes,
15. Add 3 tbsps of parmesan, stir and remove from heat,
16. Sprinkle chopped parsley and remaining parmesan while serving.