Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Rigatoni with Eggplant & Tomato Pesto

on 2012 February 21

This spicy pasta dish will warm you up on a cold evening!


  • 1 medium eggplant, cut into 1-inch cubes
  • 1 pint cherry or grape tomatoes
  • 2-3 cloves garlic, whole
  • 3 tablespoons canola or olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes*
  • 1/4 cup toasted pine nuts
  • 1 pound rigatoni pasta
  • 1 teaspoon dried mint
  • 3 tablespoons canola or olive oil
  • 1/2 cup grated Parmesan


Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes.  Spread the vegetables out in an even layer on the baking sheet.  Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, according to package directions.  Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor.  Add the mint and oil.  Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan.  Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy.  Sprinkle the pine nuts over the top and serve.

*I prefer 1/2 teaspoon, but Tyson prefers the full teaspoon.

From Rigatoni with Eggplant Puree by Giada De Laurentiis.


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