Rigatoni in vegetable sauce and stracciatella are a good vegetarian first course, light and at the same time tasty and perfect for any occasion.
Ingredients
350 g Rigatoni
600 g Pelati Mutti
200 g Eggplants
200 g Zucchini
200 g Peppers
1/4 Carrot
Half a stalk Celery
1/4 Onion
Extra virgin olive oil
Salt and pepper
To serve
80 g Stracciatella
Grana Padano cheese shavings
Basil
Rigatoni with vegetables and stracciatella: Method
Chop the celery, carrot and onion, add them to a non-stick pan with two tablespoons of oil and cook for a few minutes.
In the meantime, wash, dry and cut the other vegetables into squares of less than one centimetre in size. Add them to the sauté, season with salt and pepper and cook over a low heat for 5 minutes
Add the chopped Mutti peeled tomatoes, season with salt and pepper and a few basil leaves. Stir, cover with the lid and continue cooking over low heat for 25 minutes.
Bring plenty of salted water to a boil, cook the rigatoni “al dente”, then drain and pour them into the pan with the vegetable sauce.
Stir well, serve, add a few spoonfuls of stracciatella to each plate and some Grana cheese shavings.
