Rigatoni with Roasted Eggplant and Tomato Sauce

Enjoy a satisfying Rigatoni with Roasted Eggplant and Tomato Sauce, blending the creamy texture of perfectly roasted eggplant with a tangy tomato sauce. Ideal for those seeking a hearty meal, the dish balances the mellow sweetness of eggplant with the zest of tomatoes, complemented by al dente rigatoni. This dish is a satisfying option for both weeknight dinners and casual gatherings.

Ingredients

• 1 large eggplant, roasted
• 1 lb rigatoni
• 2 cups tomato sauce, homemade or store-bought
• 1/4 cup olive oil, extra-virgin
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• salt
• pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant into rounds, place on a baking sheet, drizzle with olive oil, and season with salt. Roast in the oven for 25-30 minutes until tender.
3. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
4. Heat olive oil in a large skillet over medium heat. Add minced garlic, dried oregano, and crushed red pepper flakes. Cook until fragrant, about 2 minutes.
5. Add the tomato sauce to the skillet and allow to simmer for 10 minutes, stirring occasionally.
6. Incorporate the roasted eggplant into the sauce and adjust seasoning with salt and pepper as needed.
7. Combine the cooked rigatoni with the sauce, tossing to ensure even coating.
8. Serve the pasta topped with torn fresh basil leaves.

Keywords: Dinner, Pasta

Spice Rack: Salt, Pepper, Oregano, Red Pepper Flakes

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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