David Rocco’s Pasta Al Forno

Yield: 4 Servings

David Rocco’s Pasta Al Forno

Master entertainer and celebrity chef David Rocco has been a guest and host in homes all around the world. Here, he shares tips to ensure your holiday entertaining runs smoothly:

Start things off right: Nothing says welcome like a festive beverage upon arrival accompanied by a make-ahead charcuterie platter of nibbles.

Keep it simple: Create a crowd-pleasing, non-fussy dish like pasta. It's a classic that's perfect for when you want to spend more time mingling and less time in the kitchen.

Share the table: Disconnect from technology and focus on each other. Create a table rule to leave devices at the door so everyone can fully enjoy time with their favourite people. Find more tips at Barilla's www.sharethetable.ca.

It doesn't have to be perfect: More than anything, your guests will enjoy your company, so remember to cherish the time and don't worry if the cutlery doesn't match.


  • 1 box Barilla Rigatoni
  • 4 tbsp extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large eggplant, cubed
  • 15 pitted black olives, chopped
  • 10 large sun-dried tomatoes, chopped
  • 3 cups tomato purée
  • 3/4 lb mozzarella cheese, shredded
  • Smoked scamorza cheese, roughly chopped
  • Freshly grated Parmigiano-Reggiano
  • 2 dried chili peppers, crushed (optional)
  • Salt


  1. Cook pasta according to package instructions. While it's cooking, heat a saucepan over medium-high heat, add olive oil, and brown garlic. Making sure oil is hot, add eggplant, olives, sun-dried tomatoes, and chili peppers. Sauté until eggplant is soft and slightly golden. Add salt and tomato purée and simmer for 5 to 10 minutes.
  2. Drain pasta and return to the pot. Add sauce, mozzarella, and scamorza cheese. Stir well. Pour into a large baking dish, top with a good sprinkle of Parmigiano-Reggiano, and bake in a 400°F (200°C) oven for about 30 minutes or until beautifully golden and crisp.




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