Rigatoni With Eggplant And Pine Nut Crunch Recipes

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RIGATONI WITH EGGPLANT PUREE



Rigatoni with Eggplant Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

EGGPLANT PARMESAN WITH RIGATONI



Eggplant Parmesan with Rigatoni image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 yellow onion, diced
Kosher salt
One 28-ounce can crushed tomatoes
3 cloves garlic, finely chopped
1 globe eggplant
Kosher salt
2 cups all-purpose flour
2 large eggs whisked with 2 tablespoons water
2 cups panko
1/2 cup extra-virgin olive oil
4 ounces fresh mozzarella, sliced
2 tablespoons freshly grated Parmesan cheese
Kosher salt
1/2 pound dried rigatoni
2 tablespoons freshly grated Parmesan cheese
Extra-virgin olive oil, for drizzling
1/4 cup fresh basil leaves, sliced into a chiffonade

Steps:

  • For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
  • For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
  • Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
  • Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
  • Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
  • Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
  • For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
  • To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
  • To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

RIGATONI WITH ITALIAN EGGPLANT



Rigatoni with Italian Eggplant image

Provided by Food Network

Time 1h12m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups chopped onions
3 cloves garlic, minced
4 cups Italian eggplant, diced to 1/2-inch pieces
1 (14 1/2-ounce) can whole peeled tomatoes, undrained
2/3 cup red wine
2 tablespoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
Salt and freshly ground pepper, to taste
1 pound dry rigatoni
Grated Romano cheese, to finish

Steps:

  • Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
  • Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
  • Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

CHEESY EGGPLANT AND RIGATONI BAKE



Cheesy Eggplant and Rigatoni Bake image

Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient that creates a silky sauce and keeps the pasta moist while baking. A little grated ricotta salata to finish adds a slight tangy bite that rounds everything out - but, truthfully, more Parmesan or any firm, salted cheese will do.

Provided by Sue Li

Categories     dinner, pastas, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 pound rigatoni
6 tablespoons olive oil
2 medium eggplants (about 1 1/2 pounds total), cut into 1-inch pieces
Kosher salt and black pepper
1 small yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
1 (28-ounce) can whole tomatoes, juices reserved
1 cup lightly packed grated Parmesan (about 2 ounces)
4 cups grated fresh mozzarella (about 1 pound)
1 cup fresh basil leaves, torn, plus additional for serving
Grated ricotta salata, for serving

Steps:

  • Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
  • Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
  • If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
  • Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 26 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 880 milligrams, Sugar 10 grams

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