Description
A cozy, comforting pasta dish made with roasted eggplant, sweet cherry tomatoes, and rigatoni tossed in a garlicky tomato sauce and fresh basil. Perfect for weeknights or lazy weekends.
Ingredients
Scale
- 12 ounces Rigatoni
- 1 large Eggplant, cubed
- 2 cups Cherry Tomatoes, halved
- 4 cloves Garlic, minced
- 4 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1½ teaspoons Salt
- ½ teaspoon Black Pepper
- ¼ cup Fresh Basil, torn
- ¼ cup Parmesan Cheese (optional), grated
- ½ cup Pasta Water
Instructions
- Preheat the oven to 425°F (220°C) and bring a large pot of salted water to a boil.
- Toss eggplant with olive oil, salt, and pepper. Arrange on a baking sheet. Add cherry tomatoes tossed with olive oil and salt to another section or pan.
- Roast both eggplant and tomatoes for 20-25 minutes until golden and blistered. Cook the rigatoni until al dente and reserve ½ cup pasta water before draining.
- In a large skillet, sauté garlic in olive oil until fragrant. Stir in tomato paste and cook for 2 minutes.
- Add roasted eggplant and tomatoes to the skillet along with a splash of pasta water. Stir to combine.
- Add cooked rigatoni and toss everything together. Add more pasta water if needed to loosen the sauce.
- Stir in fresh basil and parmesan (if using). Taste and adjust seasoning.
- Serve hot with a drizzle of olive oil and extra cheese on top.
Notes
- Salt eggplant before roasting to reduce bitterness.
- Use pasta water to make the sauce silky and cohesive.
- Add chili flakes for a spicy twist.
- Leftovers make a great pasta bake the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: eggplant pasta, cherry tomato rigatoni, vegetarian pasta, easy weeknight dinner