Rigatoni with Eggplant Puree

Rigatoni with Eggplant Puree

Recipe courtesy Giada De Laurentiis


I make this all the time for my family.  We love it and it is really fast and vegetarian which is a bonus.  I have always used wheat pasta and I have used penne, rotini, even shells. Any kind of pasta will work but I wouldn't recommend noodles because you want pasta with cracks or holes to catch the sauce. I also use basil instead of mint.  I like both, but the mint can be a little strong for me.





Ingredients

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

1/4 cup toasted pine nuts

1 pound rigatoni pasta

1/4 cup torn fresh mint leaves

3 tablespoons extra-virgin olive oil

1/2 cup grated Parmesan

Directions

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.