Steps to Make Roasted Eggplant Pasta

Eggplant Pasta

Adding roasted zucchini and eggplant is not traditional for penne puttanesca, but since the farm stands are still loaded with while the vegetables are roasting, cook the pasta and get started on the sauce.

Recipe Summary Eggplant Pasta

Easy and quick pasta dish!

Ingredients | Roasted Eggplant Pasta

¼ cup olive oil

2 cloves garlic, minced

1 eggplant, peeled and cut into 1/2-inch cubes

1 (28 ounce) can plum tomatoes with juice, chopped

1 (16 ounce) package rigatoni pasta

Directions

Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.

Pour sauce over pasta.

Info | Roasted Eggplant Pasta

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Eggplant Pasta

Fruits and Vegetables, Vegetables, Eggplant,