Rigatoni Pecorino-Tomato

Ingredients for 2 servings:

• 250g rigatoni
• 60 g Pecorino
• 250 g cherry tomatoes
• 1 zucchini, yellow
• 1 zucchini, green
• 1 small eggplant(s)
• 1 clove(s) garlic
• 6 tomatoes, dried
• olive oil
• Sunflower oil
• butter
• salt and pepper
• Thyme
• oregano
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Almost like the famous Frosta dish, which unfortunately is no longer available. Vegetarian.

Cook the pasta until al dente. In the meantime, wash the vegetables. Dice the sun-dried tomatoes. Finely chop the garlic. Cut the zucchini into bite-sized pieces and the eggplant into small cubes. Halve the tomatoes. Finely grate the pecorino. Heat a dash each of olive oil and sunflower oil in a large pan. Fry the zucchini and eggplant on all sides until lightly browned. Melt a knob of butter in the pan and add the garlic and sun-dried tomatoes. Let everything sizzle briefly. Drain the cooked pasta and add it to the pan along with the tomatoes. Fry until the pasta is also lightly browned. Finally, stir in the pecorino and season to taste with herbs and spices.