Recipes

Rigatoni with Eggplant Puree

I saw Giada make this last week and it looked really tasty! I’m trying to get Dino more into eggplant, and I thought this would be the right recipe to do so. I was right! This was really tasty, and it was easy to put together. The red pepper flakes give it a nice kick, too! If I could give half stars in MacGourmet, I’d give it 4 1/2, but I can’t, so it gets a 4.

Rigatoni with Eggplant Puree

Rigatoni with Eggplant Puree
Giada De Laurentiis – Everyday Italian

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
¼ cup toasted pine nuts
1 lb. rigatoni pasta
¼ cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil

½ cup grated Parmesan
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

MacGourmet Rating: 4 Stars

5 Comments

  • Ana

    I made this dish this past weekend and LOVED it!!!
    I just didn’t use the pepper flakes because I can’t tolerate that much heat, but kept everything else per recipe and it was so rich and delicious!
    I had to blend my sauce because I don’t own a food processor, so I got more of a creamy sauce, but it was sooooo good, nice, rich and creamy feeling!
    I will certainly make it over and over! And I am glad you liked it too!
    Ana

  • Ashley

    This reheats pretty well too! It was definitely easy and i wouldn’t have thought to roast veggies quickly and blend them up to make a “sauce”. Yum! I’m getting better with handling heat, but this one wasn’t very spicy at all. You could probably add in a little next time – it’s for an entire pound of pasta, ya know?

  • Ana

    Ashley, I now it is not much heat, but after going into treatment for 3 little ulcers last year I was absolutely prohibited to have any kind of pepper in my food.
    I still use a little black pepper, as very small quantities doesn’t bother me as much anymore, but the red flakes are just too much, plus my 5 year old can’t tolerate it either!
    I really liked this dish and am glad to know it reheats well!
    I made half recipe for the three of us and there were no leftovers… yes, we really really liked it! 🙂
    Ana

  • Ashley

    Ana – I know that stomach problems can be the worst! Dino has ulcer issues too – but it usually flares up with alcohol.

    Tarah – Definitely give this one a try! Yum!

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