Gourmet Recipe: Rigatoni with Eggplant and Tomato Sauce

Ingredients:

• 1 pound rigatoni pasta
• 1 large eggplant, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss eggplant cubes with olive oil. Spread eggplant in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until golden brown.
3. Meanwhile, cook rigatoni pasta according to package instructions. Drain and keep aside.
4. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic. Cook for 2-3 minutes until onion is soft and translucent.
5. Add crushed tomatoes, tomato paste, red pepper flakes, salt, and pepper. Stir to combine. Bring the sauce to a boil, and reduce the heat to low. Cover and let it simmer for 15-20 minutes.
6. Add roasted eggplant and chopped basil to the sauce. Stir well and cook for 5-10 minutes until the eggplants are coated with the sauce.
7. Add cooked rigatoni to the saucepan and toss everything together. Serve hot with grated Parmesan cheese on top.

Verdict:

Rigatoni with Eggplant and Tomato Sauce is a delicious and healthy gourmet meal that is perfect for any occasion. The roasted eggplant gives a great texture and flavor to the sauce, while the rigatoni pasta offers a satisfying bite. The combination of basil and Parmesan cheese adds a fresh and savory finishing touch. It’s a recipe that is sure to impress your guests and leave them wanting more!

Serving Suggestions:

This dish pairs well with a simple green salad and a glass of red wine. You can also add some grilled chicken or shrimp to make it a complete meal.