Eggplant and Pine Nut Rigatoni

Ingredients:

• 1 pound rigatoni pasta
• 1 medium-size eggplant, cut into 1 inch cubes
• 1/2 cup pine nuts, toasted
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F/ 200°C.
2. Spread the eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20-25 minutes or until the eggplant is golden brown and tender.
3. Cook the rigatoni according to package instructions. Drain the pasta and set aside.
4. While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add garlic and red pepper flakes, stir for 1 minute.
5. Add the roasted eggplant and toasted pine nuts to the pan. Cook for an additional 5 minutes until the ingredients are well-combined.
6. Add the cooked pasta to the pan. Toss everything together and cook for 2-3 minutes until the pasta is heated through.
7. Remove the pan from heat. Season with salt and pepper. Serve the pasta with grated Parmesan cheese on top.

Verdict:

This Eggplant and Pine Nut Rigatoni is a filling and flavorful dish that’s perfect for any occasion. The creamy eggplant perfectly complements the nutty flavor and crunchiness of the pine nuts. The dish is very easy to prepare, making it a great option for weeknight dinners.

Serving suggestions:

Serve hot with a side of garlic bread and a glass of red wine for a delicious meal. This recipe serves 4 to 6 people. Enjoy!