Name: Sicilian-Style Rigatoni
Cook time: 4200 s
Total time: 4200 s
Yield: 2
Ingredients: For the pasta:; (1/2 lb) rigatoni pasta; cherry tomatoes, halved; garlic cloves, halved; shallot, quartered; olive oil; Salt, to taste; ground black pepper; double concentrated tomato paste; dry white wine; grated Parmesan cheese; fresh basil leaves, chopped; For the eggplant:; medium eggplant; olive oil (for frying, adjust as needed); neutral frying oil (like avocado oil, optional); salt (for soaking water); Cold water (enough to submerge the eggplant slices in a large bowl); For serving:; Mozzarella balls (ciliegine, about per serving); Red pepper flakes (optional); Freshly ground black pepper; Fresh basil leaves; Extra virgin olive oil (EVOO), for drizzling; Grated Parmesan cheese

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Yarin Shachagi

Sicilian-Style Rigatoni

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