Rigatoni with Eggplant and Dried Tomato Pesto

Elevate your pasta night with this irresistible Rigatoni with Eggplant and Dried Tomato Pesto, a recipe that seamlessly blends hearty textures and bold Mediterranean flavors. Perfectly al dente rigatoni is tossed with tender, pan-seared eggplant and a luxuriously rich pesto made from sun-dried tomatoes, fresh basil, Parmesan, and toasted pine nuts. The subtle kick of optional red pepper flakes adds a delightful warmth, while a splash of reserved pasta water ensures the pesto clings to every bite. This quick and satisfying dish, ready in just 40 minutes, is perfect for weeknight dinners or entertaining guests. Serve it hot, garnished with fresh basil and a sprinkle of Parmesan, for a restaurant-quality meal right in your kitchen. Keywords: rigatoni, eggplant pasta, sun-dried tomato pesto, Mediterranean pasta recipe, vegetarian dinner idea.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Rigatoni pasta
• 2 medium Eggplant
• 4 tbsp Olive oil
• 2 large Garlic cloves
• 150 g Sun-dried tomatoes (packed in oil)
• 1 cup Fresh basil leaves
• 50 g Grated Parmesan cheese
• 30 g Toasted pine nuts
• 0.5 tsp Red pepper flakes (optional)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta, then set the pasta aside.

Step 2

While the pasta cooks, wash the eggplant and cut it into bite-sized cubes. Sprinkle the eggplant lightly with salt and let it sit for about 10 minutes to draw out any bitterness. Pat the eggplant dry with a paper towel.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the cooked eggplant from the skillet and set aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat.

Step 5

Prepare the dried tomato pesto by combining the sun-dried tomatoes (plus 2 tablespoons of their oil), fresh basil leaves, grated Parmesan cheese, toasted pine nuts, red pepper flakes (if using), and the sautéed garlic in a food processor. Blend until smooth, adding a little reserved pasta water if needed to achieve a creamy consistency. Season with salt and black pepper to taste.

Step 6

Return the skillet to medium heat and add the cooked pasta, eggplant, and pesto to the pan. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 7

Serve the rigatoni hot, garnished with additional basil leaves, grated Parmesan cheese, and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(1638.5g)

Amount per serving	% Daily Value*
Calories	2562.9

Total Fat 161.5g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 50mg	0%
Sodium 5722.0mg	0%
Total Carbohydrate 228.9g	0%
Dietary Fiber 50.1g	0%
Total Sugars 61.5g
Protein 69.4g	0%

Vitamin D 0IU	0%
Calcium 835.3mg	0%
Iron 17.6mg	0%
Potassium 7305.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 10.5%

Carbs: 34.6%