“Senatore Cappelli” Rigatoni pasta au gratin with summer vegetables and tomato sauce with basil

Ingredients

  • 320g Alce Nero "Senatore Cappelli" Rigatoni pasta
  • 2 small peppers (yellow and red)
  • 2 medium courgettes
  • 1 medium aubergine
  • 3 spring onions
  • 300g Alce Nero tomato pulp pieces with basil
  • 1 piece of Burrata cheese
  • 50g fresh breadcrumbs
  • 4 tablespoons Pecorino, grated
  • A pinch of oregano
  • Alce Nero extra-virgin olive oil
  • salt and pepper

Preparation

Dice the aubergine and place it on a baking tray with the breadcrumbs. Season it all with a drizzle of oil, the salt and dried oregano, then mix it all together thoroughly. Cook in a pre-heated oven at 180° until golden. Cut the spring onions into thin slices, cut the peppers into strips and dice the courgettes. Sauté the spring onions in 2 tablespoons of oil and a little water in a large non-stick pan. Add the peppers after 2 minutes and the courgettes after another minute. Season with salt and continue cooking for another 5 minutes. Add the tomato pulp pieces with basil and bring to the boil. Turn off the heat and set to one side. Cook the "Senatore Cappelli" Rigatoni pasta in a generous amount of salted water, drain it when it is al dente and mix with the vegetable sauce. Add the aubergine, stir and move half onto a baking tray, sprinkling with pieces of Burrata cheese and 2 tablespoons of Pecorino. Make another layer and top with another piece of Burrata cheese and a sprinkling of Pecorino. Bake in a pre-heated oven at 220° for 15 minutes.

Serve straight away.

  • Timing

    35 minutes

  • Complexity

    Media

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