Description
Hearty rigatoni tossed in a rustic sauce of roasted eggplant, sweet cherry tomatoes, and garlic — a simple, Mediterranean-inspired pasta bursting with flavor.
Ingredients
- Rigatoni pasta (12 oz)
- Eggplant (1 large, diced)
- Cherry tomatoes (2 cups, halved)
- Olive oil (3 tbsp)
- Garlic (3 cloves, minced)
- Parmesan cheese (½ cup, grated)
- Fresh basil (¼ cup, chopped)
- Salt & pepper (to taste)
- Red pepper flakes (optional, for heat)
Instructions
- Toss diced eggplant and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
- Boil rigatoni in salted water until al dente; reserve ½ cup pasta water before draining.
- In a large skillet, heat a bit of olive oil and sauté garlic until fragrant.
- Add roasted eggplant and tomatoes to the skillet with the garlic. Stir in cooked pasta and reserved pasta water to coat everything.
- Add salt, pepper, and red pepper flakes to taste.
- Toss in Parmesan and fresh basil just before serving.
- Garnish with extra Parmesan and a drizzle of olive oil for a restaurant-quality finish.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Feel free to add other vegetables like zucchini or bell peppers.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg