Rigatoni with aubergine purée
I make this pasta dish when I've already make the classic child-friendly pesto pasta (with hidden broccoli) and pasta in marinara sauce and I need a change. Pasta is my daughter's favourite, so I try and mix up the veg she gets with it, if I can get away with it. It's another recipe from Deb Perelman. I always have the same hassle with every American recipe - the trouble is in translating the quantities, but once that's done they work well.
Ingredients
- 1 aubergine, cut into cubes
- approximately 250g cherry tomatoes, whatever size your country's containers come in
- 3 cloves garlic, peeled
- 6 tblsp olive oil
- 1 tsp flaky sea salt
- 1 tsp pepper
- 1/2 tsp chili flakes
- 400g rigatoni
- basil, chopped
- 50g parmesan, grated
- 40g toasted pine nuts
Method
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Preheat oven to 200°C. Put some greaseproof paper on a baking tray.
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Put the aubergine, tomatoes, garlic, 3 tblsp olive oil, salt, pepper, and chili flakes in a large bowl. Mix together to coat everything in the oil.
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Spread the veg out in an even layer on the baking tray. Roast in the oven for 35 minutes, or until looking toasty and golden. Stir once during cooking.
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While that's in the oven, cook the rigatoni in well-salted water. Reserve some of the cooking water when draining.
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Using a food processor or stick blender, mix the veg together with 3 tblsp olive oil, and blend until smooth.
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Return the pasta to the cooking pot, add the blended sauce and a good splash of the cooking water, and cook together for a couple of minutes until the pasta is well coated. Add more cooking water as required until the sauce is the desired consistency. I find I always need to add more water than I think I will need, over 3 soup ladles full. Add the basil, parmesan, and pine nuts, and mix well.
References
Perelman, Deb (29 January 2008). Rigatoni with eggplant purée. Smitten Kitchen. https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/
Tags
- Recipe
- Dinner
- Pasta
- Easy