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Thread: Eggplant rigatoni with pine nuts

  1. #1
    Join Date
    May 2011

    Default Eggplant rigatoni with pine nuts

    From this month's Bon Appetit. I think I'd add roasted mushroom too...


    • Nonstick vegetable oil spray
    • 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
    • 2 medium yellow bell peppers, cut into 1/2-inch squares
    • 2 cups grape tomatoes
    • 3 large garlic cloves, divided
    • 1/3 cup olive oil
    • 2 cups (firmly packed) fresh basil leaves, divided
    • 1 cup freshly grated Parmesan cheese, divided
    • 1/4 cup pine nuts
    • 1 28-ounce can whole tomatoes in juice
    • 1 cup heavy whipping cream
    • 1 pound rigatoni
    • 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes


    • Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
    • Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
    • Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
    • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
    • Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

  2. #2
    Join Date
    Nov 2010
    Lawn Guyland


    Yummy will have to give this a try next week

    When life gives you a hundred reasons to cry, show life that you have a thousand reasons to smile.

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