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Rigatoni with Eggplant Puree

Giada De Laurentiis
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

1 pint

Cherry tomatoes

1

Eggplant, medium

3 cloves

Garlic, whole

1/4 cup

Mint, fresh leaves

1 lb

Rigatoni pasta

1 tsp

Black pepper, freshly ground

1 tsp

Red pepper flakes

1 tsp

Salt

3 tbsp

Olive oil

3 tbsp

Olive oil, extra-virgin

1/4 cup

Pine nuts, toasted

1/2 cup

Parmesan, grated