Rigatoni with Eggplant and Dried Tomato Pesto
Elevate your pasta night with this irresistible Rigatoni with Eggplant and Dried Tomato Pesto, a recipe that seamlessly blends hearty textures and bold Mediterranean flavors. Perfectly al dente rigatoni is tossed with tender, pan-seared eggplant and a luxuriously rich pesto made from sun-dried tomatoes, fresh basil, Parmesan, and toasted pine nuts. The subtle kick of optional red pepper flakes adds a delightful warmth, while a splash of reserved pasta water ensures the pesto clings to every bite. This quick and satisfying dish, ready in just 40 minutes, is perfect for weeknight dinners or entertaining guests. Serve it hot, garnished with fresh basil and a sprinkle of Parmesan, for a restaurant-quality meal right in your kitchen. Keywords: rigatoni, eggplant pasta, sun-dried tomato pesto, Mediterranean pasta recipe, vegetarian dinner idea.
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Recipe Information
Ingredients
- 400 g Rigatoni pasta
- 2 medium Eggplant
- 4 tbsp Olive oil
- 2 large Garlic cloves
- 150 g Sun-dried tomatoes (packed in oil)
- 1 cup Fresh basil leaves
- 50 g Grated Parmesan cheese
- 30 g Toasted pine nuts
- 0.5 tsp Red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta, then set the pasta aside.
While the pasta cooks, wash the eggplant and cut it into bite-sized cubes. Sprinkle the eggplant lightly with salt and let it sit for about 10 minutes to draw out any bitterness. Pat the eggplant dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the cooked eggplant from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat.
Prepare the dried tomato pesto by combining the sun-dried tomatoes (plus 2 tablespoons of their oil), fresh basil leaves, grated Parmesan cheese, toasted pine nuts, red pepper flakes (if using), and the sautéed garlic in a food processor. Blend until smooth, adding a little reserved pasta water if needed to achieve a creamy consistency. Season with salt and black pepper to taste.
Return the skillet to medium heat and add the cooked pasta, eggplant, and pesto to the pan. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Serve the rigatoni hot, garnished with additional basil leaves, grated Parmesan cheese, and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5722 mg | 249% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 61.5 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 7306 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
