Rigatoni all putanesca 'nostra'

Name: rigatoni all putanesca 'nostra'
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplant great; 2 toe garlic; 3 el (olive oil; 46 g anchovy fillets in canned oil; 10 g fresh flat parsley; 690 g passata tomato sauce; 3 tl dried oregano; 400 g rigatoni; 340 g black olives without pit; 75 g Parmigiano Reggiano

Pasta with anchovies, olives and Parmesan cheese.

Ingredients

Directions

Cut the aubergine into small cubes of ½ cm (brunoise). Slice the garlic.
Heat the oil in a frying pan and fry the garlic for 2 minutes on low heat.
Add the anchovies with the oil from the can and fruit for 3 minutes. Meanwhile, press the anchovies with a wooden spoon.
Add the eggplant and cook for 5 minutes. Slice the parsley and add, along with the passata and oregano. Add 150 ml of water and simmer for 15 min.
Meanwhile, bring a large pan of water with salt to the boil and cook the rigatoni al dente according to the instructions on the package.
Drain the olives and add them to the tomato sauce. Drain the pasta and mix through the sauce.
Spread the pasta over 4 plates or bowls and grate or scrape the Parmesan cheese over it.