Rigatoni With Eggplant, Tomatoes And Fresh Mozzarella

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Servings: 4 Difficulty: Intermediate
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A rustic Italian pasta dish featuring roasted eggplant, sweet plum tomatoes, and creamy fresh mozzarella.
Rigatoni With Eggplant, Tomatoes and Fresh Mozzarella recipe image
Rigatoni With Eggplant, Tomatoes and Fresh Mozzarella recipe image
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Rigatoni With Eggplant, Tomatoes And Fresh Mozzarella

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 54.0

Description

This comforting pasta dish brings the warmth of a summer Italian kitchen to your table. The key lies in roasting the eggplant and plum tomatoes until they are deeply caramelized and tender, creating a rich, savory base. The rigatoni tubes perfectly capture the chunky sauce, while the fresh mozzarella melts into creamy pockets of richness. Garnished with fragrant fresh basil and a drizzle of high-quality olive oil, this meal is both elegant and homestyle. It is ideal for a relaxed weeknight dinner or a casual gathering with friends. The combination of earthy eggplant, acidic tomatoes, and mild cheese offers a balanced flavor profile that is satisfying without being heavy. Simple ingredients come together to create a dish that feels luxurious yet approachable for home cooks of all skill levels.

Ingredients

Directions

  1. Preheat the oven to 400&# 194;°F (200ðC).
  2. Bring a large pot of salted water to a boil for the rigatoni.
  3. In a large bowl, toss the diced eggplant with half of the olive oil and a pinch of salt.
  4. Spread the eggplant in a single layer on a baking sheet and roast for 15 minutes, stirring halfway through.
  5. Add the peeled and cored plum tomatoes to the baking sheet with the eggplant.
  6. Drizzle the remaining olive oil over the tomatoes and eggplant, then add the peeled garlic cloves.
  7. Roast for an additional 15-20 minutes until the tomatoes are blistered and the eggplant is tender and golden.
  8. Cook the rigatoni in the boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  9. Tear the fresh mozzarella into bite-sized pieces.
  10. In a large serving bowl, combine the drained rigatoni, roasted vegetable mixture, and torn mozzarella.
  11. Toss gently to combine, adding a splash of reserved pasta water if needed to create a light sauce.
  12. Season with salt to taste and garnish with chopped fresh basil before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 54.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 11.7g4%
Dietary Fiber 3.6g15%
Sugars 7.8g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the fresh mozzarella or substitute with a vegan mozzarella alternative.

If using large eggplants, ensure they are diced into uniform 1/2-inch pieces for even cooking.

You can roast the tomatoes and eggplant up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before tossing with pasta.

For extra flavor, add red pepper flakes to the roasting vegetables or sprinkle chili flakes over the finished dish.

Homemade rigatoni pairs beautifully with this sauce, but store-bought works perfectly well.

Keywords: rigatoni, eggplant, tomatoes, mozzarella, italian pasta, vegetarian, basil, olive oil, garlic, roasted vegetables, summer dinner, easy pasta, plum tomatoes, fresh cheese, comfort food, mediterranean, weeknight meal, homemade pasta
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