Perfectly Roasted Aubergine Rigatoni
A mouthwatering dish that combines roasted aubergine and hearty rigatoni pasta, perfect for any occasion.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Colander
- Skillet
- Pot
Ingredients
Ingredients
- 2 medium Aubergine Cut into bite-sized cubes.
- 400 grams Rigatoni Pasta Cook until al dente.
- 4 tablespoons Olive Oil Extra virgin olive oil for roasting.
- 4 cloves Garlic Minced.
- 100 grams Parmesan Cheese Grated.
- 1 handful Fresh Basil Roughly torn.
- to taste Salt Sea salt.
- to taste Pepper Freshly ground black pepper.
- 1 teaspoon Fennel Seeds Can be lightly toasted.
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare a baking sheet by lining it with parchment paper.
- Wash and dry the aubergines thoroughly. Cut them into bite-sized cubes.
- Toss the cubed aubergine with 2 tablespoons of olive oil, minced garlic, salt, pepper, and fennel seeds in a large bowl.
- Spread the seasoned aubergine evenly on the prepared baking sheet.
- Roast the aubergine for 25-30 minutes, stirring halfway through.
- Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until al dente.
- Reserve about a cup of pasta water, then drain the pasta in a colander.
- In a large skillet, combine the roasted aubergine and cooked rigatoni. Add the remaining 2 tablespoons of olive oil and toss to combine.
- Stir in the grated Parmesan cheese and fresh basil, adjusting seasoning with salt and pepper as needed.
- Transfer to a serving dish and garnish with more basil and Parmesan if desired.
- Serve immediately.
Notes
Consider adding red pepper flakes for heat or other vegetables for variety.