Best 2 Rigatoni With Eggplant And Pine Nut Crunch Recipes

Indulge in a culinary journey with our exquisite Rigatoni with Eggplant and Pine Nut Crunch. This delightful dish tantalizes the taste buds with its symphony of flavors and textures. Succulent eggplant, roasted to perfection, blends harmoniously with tender rigatoni pasta, creating a mouthwatering canvas for the vibrant flavors to dance upon. Topped with a medley of pine nuts, garlic, and fresh herbs, each bite delivers a satisfying crunch and burst of aromatic essence.

Accompanying this main course are two additional recipes that elevate the dining experience. Start your meal with a refreshing Arugula Salad with Lemon-Tahini Dressing, where peppery arugula leaves are tossed in a zesty dressing of lemon, tahini, and honey, creating a vibrant and palate-cleansing prelude. Complete your culinary adventure with a luscious dessert, the Orange-Pistachio Biscotti, where crispy biscotti cookies are infused with the bright citrus flavors of orange and the nutty elegance of pistachios, offering a sweet and satisfying conclusion to your culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

RIGATONI WITH ROASTED EGGPLANT PUREE

Rigatoni With Roasted Eggplant Puree image

Make and share this Rigatoni With Roasted Eggplant Puree recipe from Food.com.

Provided by Grace Lynn

Categories One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4-2 1/2 lbs eggplants
1/4 cup extra virgin olive oil
fine sea salt
fresh ground black pepper
1/2 cup coarsely chopped flat leaf parsley
2 tablespoons pine nuts
1 garlic clove, roughly chopped
1/2 teaspoon dried oregano
1 lb rigatoni pasta
freshly grated grana padano or pecorino toscano cheese

Steps:

Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
Bring a large pot of salted water to a boil.
In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.

Nutrition Facts : Calories 650.9, Fat 22, SaturatedFat 3.5, Cholesterol 95.8, Sodium 33.8, Carbohydrate 97.2, Fiber 12.9, Sugar 8.4, Protein 19.6

RIGATONI WITH EGGPLANT PUREE

Rigatoni with Eggplant Puree image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons 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
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Steps:

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.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
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 and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive 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.

Tips:

Use fresh, ripe eggplant for the best flavor and texture.
Soak the eggplant in salted water for 30 minutes before cooking to remove any bitterness.
Cook the eggplant over medium heat until it is golden brown and tender.
Use a variety of vegetables in your dish for added flavor and nutrition.
Toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant.
Add the pine nuts to the dish just before serving for the best flavor and texture.
Serve the dish with a sprinkle of grated Parmesan cheese.

Conclusion:

This rigatoni with eggplant and pine nut crunch is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta dish, give this recipe a try.