Rigatoni with vegetables and stracciatella
Rigatoni in vegetable sauce and stracciatella are a good vegetarian first course, light and at the same time tasty and perfect for any occasion.
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
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
Share the ingredient list
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 centimeter 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.
