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Rigatoni with Eggplant Puree

Smitten Kitchen
  • 60 minutes
  • Serves 6

INGREDIENTS

1 pint

Cherry tomatoes

1

Eggplant, medium

3 cloves

Garlic

1/4 cup

Mint or basil, fresh leaves

1 lb

Rigatoni pasta, dried

1 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1 tsp

Red pepper flakes

6 tbsp

Olive oil

1/4 cup

Pine nuts, toasted

1/2 cup

Grated parmesan or (shown here) ricotta salata

1 person Recommend This Recipe