Rigatoni With Sautéed Eggplant and Tomatoes


Serves: 4

No sauce tops this pasta: Its flavors comes from the vegetables and cheese that mix with it.


Prep Time:
Cook Time:
Total Time:

Ingredients:

12 ounces (5 1/2 cups) rigatoni
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch pieces
kosher salt and pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomato, halved
1/4 cup fresh mint, torn
1/2 cup grated ricotta salata or parmesan

Directions:

Cook the rigatoni according to the package directions. Drain.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.

Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.

Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.

Source: realsimple.com



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