Umami
Umami

Rigatoni with Eggplant Puree

6 servings

servings

1 hour

total time

Ingredients

1 medium eggplant, cut into 1-inch cubes

1 pint (2 cups) cherry tomatoes

3 cloves garlic, peeled

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes (adjust to taste)

1 pound dried rigatoni pasta

1/4 cup torn fresh mint or basil leaves, plus a couple extra, slivered, to finish

3 tablespoons olive oil

1/2 cup grated Parmesan or (shown here) ricotta salata

1/4 cup toasted pine nuts

Directions

-

6 servings

servings

1 hour

total time

Ready to start cooking?

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