Monday, September 19, 2011
Rigatoni with Roasted Veggies
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 tsp. minced garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 pound rigatoni pasta cooked and drained according to the box
3 tablespoons extra virgin olive oil
½ cup grated parmesan
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant and the 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. Remove from heat . Leave on the baking sheet till pasta is cooked.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
With the veggies still on the baking sheet use a potato masher and lightly mash up the veggies and add to the pasta , add the parmesan and drizzle with extra virgin olive oil and toss and serve warm.