Eggplant Rigatoni/TiramesU

WSVN — Italians know their pasta, and their eggplant. So, when they bring the two together it’s a delicious, healthy meal straight from the old country. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Fabrizio Pintus
The Restaurant: TiramesU on South Beach
The Dish: Eggplant Rigatoni

3 oz. rigatoni pasta
1 small eggplant
1/4 cup pine nuts (toasted)
1 cup tomato sauce
1/2 oz. ricotta salata
6 cherry tomatoes
1 tbs. garlic olive oil
1 tbs. spicy olive oil with peperoncino

Method of Preparation:
– Roast pine nuts in the oven at 350 degrees for about five minutes. Set aside.

– Dice the eggplant into bite-sized cubes (removing seeds) and fry in vegetable oil at 350 degrees for about 3-4 minutes. Then, drain and set aside.

– In a hot pan, add garlic-infused olive oil and the oil infused with peperoncino. Add tomato sauce and cherry tomatoes. Then, reduce the heat to low and simmer for several minutes.

– Cook the rigatoni in boiling water for 4 minutes. While that’s boils, add the eggplant and pine nuts to the sauce. When the pasta is done, add that to the sauce as well. Mix well.

To Plate:
Plate with ricotta salata, a drizzle of olive oil and more pine nuts.

Serving Suggestion:  Fizz 101 cocktail

Serves:  1

101 Washington Avenue
Miami Beach, FL 33139