Rigatoni con la caponata grigliata e la ricotta salata

Rigatoni with grilled caponata and salted ricotta

Ingredients :
400 gr of rigatoni
2 grilled red peppers
1 grilled eggplant
1 grilled courgette
12 green olives in small pieces
30 gr of pine nuts
Basil
Mint
Chives
1 teaspoon of balsamic vinegar
1 tbsp pesto
1 tablespoon of dried tomatoes
80 gr of salted ricotta
12 cherry tomatoes
1 pinch of chilli pepper
1 clove of garlic
Olive oil
Salt and pepper

Method :
Cut the grilled vegetables into small pieces.
In a large salad bowl, put the grilled vegetables into small pieces, the chopped sun-dried tomatoes, the olives, the pine nuts, the basil, the mint, the chives, the balsamic vinegar, the pesto and the olive oil. Season with salt and pepper.
Mix well and let stand for at least an hour. Vegetables must flavor and all ingredients must mix together.
After the marinating time of the caponata, cook the pasta al dente and stir in a pan with garlic, olive oil, chilli pepper and cherry tomatoes.
Add the hot pasta to the grilled caponata, directly in the salad bowl and cook for a few minutes.
Sprinkle with salted ricotta and serve .... Enjoy your meal!

Ps: you can taste the pasta with both warm and cold caponata.