Rigatoni with Eggplant Puree

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Warming Up Winter

Picture of Rigatoni with Eggplant Puree Recipe Photo: Rigatoni with Eggplant Puree Recipe
Rated 4 stars out of 5
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  • Read 131 Reviews
Total Time:
55 min
Prep
15 min
Cook
40 min
Yield:
4 to 6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 131 reviews

  • on April 12, 2012

    Flag

    always looking for a light pasta dish...this was very good. i substituted the mint leaves with pesto sauce.....loved it!!!! will definitely be making it again.

    people found this review Helpful.
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  • on March 25, 2012

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    I thought this recipe was delicious. The real test will be if my carnivore of a boyfriend likes it : The only difference I would make is adding less red pepper. It is a bit too spicy for my tastes with a full teaspoon. I also substituted fresh basil for the mint because it is what I had at the house. Overall, good recipe :

    people found this review Helpful.
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  • on February 29, 2012

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    This is a fabulous and healthy sauce!! My 12 year old said it was the best sauce he's ever eaten and had a big second helping!! I used some of the leftover on baguettes for a bruschetta type of appetizer and it was delicious! I do recommend taking the skin off the eggplant for a smoother taste.

    Anyone who said this is bland did something wrong...I used both the mint and some fresh basil and the exact amount of red pepper in the recipe....I will make this again and again in various forms....

    people found this review Helpful.
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