Italian

Rigatoni with Eggplant Puree is for Dinner.

Rigatoni with Eggplant Puree takes 15 minutes to prepare.

Rigatoni with Eggplant Puree takes 35 minutes to cook.

Rigatoni with Eggplant Puree makes 4 servings.

The ingredients for Rigatoni with Eggplant Puree are:

1 medium eggplant, cubed (not peeled)
1 1/2 pints grape tomatoes
1/2 large yellow onion, large cubes
4 cloves garlic, whole
3 Tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
1/4 c. toasted pine nuts
1 lb. organic Rigatoni
3 Tbsp. extra virgin olive oil
1/2 c. Parmesan, grated
fresh basil for garnish

Here is how you make Rigatoni with Eggplant Puree:

Preheat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl combine eggplant, tomatoes, onions, garlic cloves, 3 Tbsp. olive oil, salt, pepper, and red pepper flakes. Spread out on baking sheet and roast for about 35 min. In small nonstick fry pan toast pine nuts over med-high heat turning constantly til golden brown. Remove from heat and set aside. In large pot of salted boiling water cook rigatoni, stirring occasionally, until al dente. Reserve about 1/2-3/4 cup of pasta water. Transfer roasted vegetables to a food processor with 3 Tbsp. olive oil. Puree til smooth. Combine with rigatoni and parmesan, gradually adding some of the pasta water until desired consistency. Top with toasted pine nuts and basil.Serving Size:?4-6 servings

The nutritional information for Rigatoni with Eggplant Puree is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 0.0

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

Rigatoni with Eggplant Puree is Italian cuisine.

The dietary needs meet for Rigatoni with Eggplant Puree is Vegetarian