Roasted Eggplant and Tomato Puree Rigatoni
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 1 pint cherry tomatoes
- 4 garlic cloves, whole
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes
- 2 -3 tablespoons toasted pine nuts
- 8 ounces rigatoni pasta
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup part-skim ricotta cheese
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary, chopped
- 1⁄4 cup fresh parsley, chopped
directions
- Preheat the oven to 400°F Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, 2 Tb olive oil, salt, pepper, red pepper flakes, fresh thyme and rosemary.
- 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 30 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 about 1 cup of the cooking liquid.
- Transfer about half the roasted vegetables to a food processor. Add extra-virgin olive oil (about 2 Tb) and puree(I like to have a little texture in my pasta so I didn't puree all of the vegetables).
- Transfer the pureed vegetables (and vegetables that you did not puree) to the bowl with the pasta and add the Parmesan and Ricotta. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts and parsley over the top and serve.
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RECIPE SUBMITTED BY
I am currently in Physical Therapy school at LSU. I love cooking because it gives me a break from school and lets you be creative.