Recipe courtesy of Aida Mollenkamp
Show: Ask Aida
Episode: Pasta in Presto
Save Recipe Print
Total:
12 min
Prep:
2 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
12 min
Prep:
2 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of heavily salted water to a boil over high heat.

Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.

Meanwhile, add the pasta to the boiling water and cook according to the package instructions.

Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.

Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Rigatoni Pie

Recipe courtesy of Food Network Kitchen

Rigatoni with Chicken Thighs

Recipe courtesy of Ree Drummond

Rigatoni with Sausage & Fennel

Recipe courtesy of Ina Garten

Baked Mushroom Rigatoni with Kale Gremolata

Recipe courtesy of Giada De Laurentiis

Baked Rigatoni with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Rigatoni and Meatballs

Recipe courtesy of Ree Drummond

Rigatoni with Greens

Recipe courtesy of Giada De Laurentiis

Rigatoni and Meatballs

Recipe courtesy of Ree Drummond

Rigatoni and Cheese

Recipe courtesy of Mary Elaine's at The Phoenician

Browse Reviews By Keyword

          Latest Stories