Rigatoni With Sautéed Eggplant and Tomatoes
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 12 ounces (5 1/2 cups) rigatoni
- 3 tablespoons olive oil
- 1 medium eggplant, cut into 1/2-inch pieces
- kosher salt and pepper
- 3 cloves garlic, thinly sliced
- 1 pint grape or cherry tomatoes, halved
- 1/4 cup fresh mint, torn
- 1/2 cup grated ricotta salata or Parmesan
Directions
- Cook the rigatoni according to the package directions. Drain.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
- Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
- Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.
Nutritional Information
- Per Serving
- Calories 446Calories From Fat 24%
- Fat 12g
- Sat Fat 0g
- Cholesterol 9mg
- Sodium 324mg
- Carbohydrate 71g
- Fiber 7g
- Sugar 6g
- Protein 17g
What does this mean? See Nutrition 101.
Quick Tip
Ricotta salata’s dense texture and salty flavor is perfect for grating and shaving onto pasta. Parmesan or Pecorino Romano
also work.
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