Rigatoni with Eggplant Puree Recipe

Rigatoni with Eggplant Puree Recipe

Rigatoni with Eggplant Puree Recipe

This Rigatoni with Eggplant Puree Recipe is an easy dish to make. You simply roast the vegetables, make a puree and toss the sauce with the rigatoni noodles!

This recipe is property of GreatChefRecipes.com


Ingredients:

1 medium sized eggplant, cut into 1-inch cubes
2 cups cherry tomatoes
3 whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni
1/4 cup fresh mint leaves
3 tablespoons olive oil
1/2 cup grated Parmesan

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil, and use cooking spray to prevent sticking.
3. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper and red pepper flakes.
4. Spread vegetables out on baking sheet and roast in the oven for 40-45 minutes (tomatoes should be soft and the eggplant should be golden.)
5. Place pine nuts in a small baking dish and roast for 8-minutes (you can use the oven rack below the vegetables.)
6. In a large pot of salted water, cook the rigatoni (usually around 14-minutes once it’s added to the boiling water.)
7. Drain pasta but reserve 1.5 cups of the cooking liquid.
8. Transfer the roasted vegetables to a food processor, add the torn mint leaves and olive oil; puree.
9. Transfer the pureed vegetables to a large bowl with the pasta and add the Parmesan.
10. Stir to combine, adding the cooking liquid 1/2 cup at a time. You are only coating the pasta and thinning the sauce.
11. Garnish with the pine nuts and serve.

Wine Pairings:

We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Chianti

This Rigatoni with Eggplant Puree Recipe is a light, creamy but kind of rich dish. A lighter wine would blend in with the flavors, so I prefer a bold Chianti with this dish. The robustness and dry aftertaste add to the creaminess of the eggplant! Follow the link to our wine review site to find our favorite Chiantis-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!

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