Riccioli Con Melanzana E Mozzarella
Bring the flavors of Italy to your table with this delightful Riccioli con Melanzana e Mozzarella recipe! This pasta dish features tender riccioli tossed with golden sautéed eggplant, creamy mozzarella, and a rich tomato-basil sauce that’s bursting with Mediterranean freshness. Perfectly balanced with the optional kick of red chili flakes and a sprinkle of grated Parmesan, this recipe is a comfort food classic with a modern twist. With just 15 minutes of prep and wholesome ingredients like fresh basil and high-quality olive oil, this vegetarian dish is simple to prepare yet deeply satisfying. Whether you’re hosting a dinner party or craving a cozy family meal, this rich and flavorful pasta is destined to impress!
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Ingredients
- 400 g Riccioli pasta
- 2 medium Eggplant
- 200 g Mozzarella cheese
- 400 g Canned crushed tomatoes
- 3 pieces Garlic cloves
- 4 tbsp Olive oil
- 10 leaves Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Red chili flakes (optional)
- 50 g Grated Parmesan cheese
Directions
Step 1
Wash the eggplants and dice them into small 1-inch cubes. Sprinkle the cubes with a pinch of salt and set them aside in a colander for 15 minutes to draw out any bitterness.
Step 2
While the eggplants rest, bring a large pot of salted water to a boil. Cook the riccioli pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 3
Pat the eggplant cubes dry with a paper towel. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, stirring occasionally, until they are golden and tender. Remove the eggplant and set it aside on a plate.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic cloves for 1-2 minutes until fragrant, then add the canned crushed tomatoes, salt, ground black pepper, and red chili flakes if using. Stir well and let the sauce simmer on low heat for 10 minutes.
Step 5
Add the sautéed eggplant back into the skillet with the tomato sauce. Tear the fresh basil leaves into smaller pieces and stir them into the sauce. Taste and adjust seasoning as needed.
Step 6
Cut the mozzarella cheese into small cubes. Stir the cooked riccioli pasta into the sauce, adding a splash of reserved pasta water if the mixture seems too dry. Gently fold in the mozzarella cubes so they melt partially but still remain creamy.
Step 7
Divide the pasta among serving bowls or plates. Top each portion with grated Parmesan cheese and a few fresh basil leaves for garnish. Serve immediately while warm and enjoy!
Nutrition Facts
| Serving size | (2043.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3143.2 |
| Total Fat 120.5g | 0% |
| Saturated Fat 43.7g | 0% |
| Polyunsaturated Fat 7.5g | |
| Cholesterol 180mg | 0% |
| Sodium 6294.7mg | 0% |
| Total Carbohydrate 394.1g | 0% |
| Dietary Fiber 49.0g | 0% |
| Total Sugars 66.9g | |
| Protein 135.0g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 2236.7mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 4375.5mg | 0% |
Source of Calories