Rigatoni With Eggplant And Dried Tomato Pesto

Name: Rigatoni With Eggplant And Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 2 tablespoons olive oil; 1 medium eggplant (about 1 pound); 6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli); 1/4 teaspoon fresh ground black pepper; 2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional); fresh Italian parsley; Dried Tomato Pesto (use 1/2 cup); 3/4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar); olive oil, to equal 1/2 cup; 8 garlic cloves, chopped; 1/4 cup pine nuts or 1/4 cup slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; 1/2 teaspoon salt

Servings: persons

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli)
1/4 teaspoon fresh ground black pepper
2 tablespoons crumbled chevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional)
fresh Italian parsley
Dried Tomato Pesto (use 1/2 cup)
3/4 cup sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)
olive oil, to equal 1/2 cup
8 garlic cloves, chopped
1/4 cup pine nuts or 1/4 cup slivered almonds
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
1/2 teaspoon salt

1
Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
2
Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
3
Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
4
Transfer pasta to a serving bowl; keep warm.
5
Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
6
Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
7
Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

678

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium onion, 2 tablespoons olive oil, 1 medium eggplant (about 1 pound), 6 ounces dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli), and more.

Yes, Rigatoni With Eggplant And Dried Tomato Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!