From Smitten Kitchen
Rigatoni with Eggplant Puree
- Time
- 1 hr
- Makes
- Servings: 6
- Ingredients
- 11
Get the recipe at Smitten Kitchen (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 medium (1 pound) eggplant, cut into 1-inch cubes
- 2 heaped cups (or 12 ounces) cherry or grape tomatoes
- 3 cloves garlic, peeled
- 6 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 pound dried rigatoni pasta
- 1/4 cup torn fresh mint or basil leaves (optional, see 2024 note)
- 1/2 cup grated parmesan, pecorino, or ricotta salata (optional, skip to keep dish vegan)
- 1/4 cup toasted pine nuts
The method
The steps live at smittenkitchen.com. We don't copy them: Smitten Kitchen wrote this recipe, and your visit supports them.