Description
A vibrant and hearty Eggplant and Tomato Pasta featuring tender sautéed eggplant, blistered grape tomatoes, and red peppers in a flavorful tomato passata sauce, tossed with rigatoni pasta and topped with crispy, seasoned breadcrumbs for a satisfying Italian-inspired vegetarian meal.
Ingredients
Pasta
- 1 lb Rigatoni pasta
Vegetables & Sauce
- 1 Medium eggplant – cubed
- 1 Red pepper – diced
- 10 oz Grape tomatoes – whole
- 3 cloves Garlic – minced
- 1 cup Tomato passata
Spices
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 1 teaspoon Chilli flakes
Topping and Oil
- 1 cup Seasoned breadcrumbs
- 1 tablespoon Extra virgin olive oil (for sautéing)
- 1 tablespoon Extra virgin olive oil (for toasting breadcrumbs)
Instructions
- Boil pasta: In a pot of liberally salted boiling water, cook the rigatoni pasta until al dente, usually around 10-12 minutes. Before draining, reserve ¼ cup of the pasta cooking water to adjust the sauce consistency later.
- Sauté eggplant and garlic: Heat a small amount of extra virgin olive oil in a cast iron skillet over medium heat. Add the cubed eggplant and minced garlic, sautéing until the eggplant is softened and wilted, about 7-8 minutes.
- Cook tomatoes and peppers: Add the diced red pepper and whole grape tomatoes to the skillet. Cook until the skins of the tomatoes blister and begin to burst, pressing the tomatoes gently with a wooden spoon to release their juices, about 5-6 minutes.
- Finish the sauce: Stir in the tomato passata and all the spices—garlic powder, onion powder, oregano, and chilli flakes. Let the sauce simmer gently for 5 minutes to develop flavors. Then add the drained rigatoni pasta to the skillet and toss well to combine, adding some reserved pasta water if needed to loosen the sauce.
- Prepare breadcrumb topping: In a separate small skillet over medium-low heat, toast the seasoned breadcrumbs with 1 tablespoon of extra virgin olive oil. Stir constantly to prevent burning, until the breadcrumbs turn golden brown and crisp, about 3-4 minutes.
- Serve: Plate the pasta and generously sprinkle the toasted breadcrumb topping over it just before serving for added texture and flavor.
Notes
- Using a cast iron skillet helps evenly sauté the vegetables and develop deep flavors.
- Reserving pasta water is key to adjusting the sauce’s thickness.
- Seasoned breadcrumbs add a delightful crunch; you can customize by adding grated parmesan or herbs if desired.
- For a vegan option, ensure the breadcrumbs are vegan-friendly and omit any cheese topping.
- Adjust chilli flakes according to heat preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
