Rigatoni with Tomato Eggplant Red Peppers
Indulge in the vibrant flavors of Mediterranean cuisine with this Rigatoni with Tomato, Eggplant, and Red Peppers recipe, a hearty and wholesome pasta dish that’s perfect for any night of the week. Featuring perfectly roasted eggplant and sweet red bell peppers, this dish is elevated by a tangy cherry tomato sauce infused with garlic, red chili flakes, and fresh basil. The rigatoni pasta effortlessly absorbs the bold, savory sauce, creating a comforting meal that’s as satisfying as it is colorful. A touch of Parmesan cheese adds a rich, nutty finish, while the reserved starchy pasta water ensures the sauce clings beautifully to every bite. Ready in just 50 minutes, this recipe serves four and is ideal for both weeknight dinners and casual entertaining. Perfectly balanced with roasted vegetables and vibrant herbs, this pasta dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 1 large Eggplant
- 2 medium Red bell peppers
- 300 grams Cherry tomatoes
- 3 cloves Garlic
- 4 tablespoons Extra virgin olive oil
- 10 Fresh basil leaves
- 50 grams Parmesan cheese
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Dice the eggplant into 1-inch cubes and slice the red bell peppers into thin strips.
Spread the eggplant and red peppers onto a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Roast in the oven for 20-25 minutes until softened and slightly caramelized.
Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve 1 cup of the pasta cooking water before draining.
While the pasta cooks, halve the cherry tomatoes and finely mince the garlic.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet, cooking for 5-7 minutes until they break down into a chunky sauce.
Stir the roasted eggplant and red peppers into the skillet with the tomato sauce. Add reserved pasta water as needed to loosen the sauce.
Toss the cooked rigatoni into the skillet, mixing well to coat the pasta with the sauce.
Remove the skillet from heat and stir in fresh basil leaves and grated Parmesan cheese.
Serve immediately, garnished with extra Parmesan and a few fresh basil leaves if desired.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 43.4 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1246 mg | 96% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4521 mg | 96% | |
*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.
