Pamper yourself with amazing Mediterranean pasta in which bright tastes of vegetables and spicy sausages are combined. Boiled pasta rigatoni mixed with grilled Italian sausages, eggplant, zucchini and tomatoes that fill the dish with summer aroma with notes of haze. It is perfectly complemented by fresh fragrant mint, basil and garlic. Each serving is served with a spoon of ricotta, which with its delicate creamy taste will bind all the components Nutritional Information per serving: (4 total) Calories 590, total fats 24 g., saturated fats 7 g., proteins 29 g., carbohydrates 65 g., fiber 7 g., cholesterol 40 mg., sodium 520 mg., sugar 0 g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 280 gr rigatoni pasta
- 2 eggplants (approximately 0.5 kg.), Cut lengthwise in half
- 1 medium zucchini, cut lengthwise in half
- 4 plum-shaped tomatoes, cut lengthwise in half
- 3 tbsp. l extra virgin olive oil
- 3 spicy or sweet raw Italian sausages (approximately 350 gr.)
- 1 tbsp. coarsely chopped fresh basil
- 0.5 tbsp. coarsely chopped fresh mint
- 1 small clove of garlic, grated
- 0.5 tbsp. ricotta
Recipes with similar ingredients: rigatoni paste, eggplant, zucchini, plum tomatoes, kupat (sausages for frying), cheese ricotta, basil, mint
Recipe preparation:
- Preheat the grill to high heat. Mix eggplant, zucchini and tomatoes with 1 tbsp. l olive oil, salt and pepper. Put the vegetables sliced down on the grill along with sausages. Fry turning over periodically until the vegetables are soft and sausages will not be ready, about 4 minutes for tomatoes and 10-12 minutes for sausages and other vegetables. Lay on a cutting board and let cool a little.
- Meanwhile, in a large saucepan, bring salted water to boiling. Add pasta and cook as recommended. on the package. Cast separately 1 tbsp. the water in which it was cooked pasta, drain the rest.
- Combine basil, mint, garlic and the remaining 2 in a large bowl Art. l olive oil. Cut vegetables and sausages and add to a bowl. Add the paste and 0.5 tbsp. fluid from under it and mix, to evenly distribute the ingredients, if necessary adding more water. Put ricotta on each serving of pasta. Salt and pepper.
