Baked Rigatoni With Aubergine & Mozzarella
Monday, November 12th, 2007INGREDIENTS:
2 3/4 lbs small vine tomatoes or small plum tomatoes
golden caster sugar
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 large aubergine (about 1 lb)
1 1/8 lbs rigatoni pasta
2 garlic cloves, crushed
3 ounces black olives, stoned and chopped
1/2 cup basil leaves, plus extra for serving
1 lb buffalo […]