1/1 Photo of Rigatoni With Eggplant and Dried Tomato Pesto
Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)
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- 1 medium onion
- 2 tablespoons olive oil
- 1 medium eggplant (about 1 pound)
- 6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
- fresh Italian parsley
Dried Tomato Pesto (use 1/2 cup)
- 1Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
- 2Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
- 3Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
- 4Transfer pasta to a serving bowl; keep warm.
- 5Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
- 6Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
- 7Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
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Nutritional Facts for Rigatoni With Eggplant and Dried Tomato Pesto
Serving Size: 1 (126 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 378.3
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 2.3 g
- Cholesterol 35.9 mg
- Sodium 359.8 mg
- Total Carbohydrate 48.9 g
- Dietary Fiber 8.2 g
- Sugars 5.5 g
- Protein 10.4 g