Rigatoni w/ Eggplant Puree
Taylor
ingredients
- 1 medium eggplant, cut into 1 inch cubes
- 1 pint cherry tomatoes
- 3 cloves garlic, whole
- 3 T olive oil
- 1 t salt
- 1 t freshly ground black pepper
- 1 t red pepper flakes
- 1/4 c toasted pine nuts
- 1 pound rigatoni pasta
- 1/4 c torn fresh mint leaves
- 3 T extra virgin olive oil
- 1/2 c grated Parmesan cheese
directions
- 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper and red pepper. Spread on the baking sheet and roast in the oven until tender, about 35 minutes.
- 2
Boil the pasta about 8-10 minutes. Drain into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- 3
Puree the roasted vegetables, torn mint leaves and extra virgin olive oil.
- 4
Pour the puree in 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.
Source: Taylor & Daryl
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