What You'll Need
Scale
- 3 large purple eggplant
- Olive oil
- Salt and pepper
- Red pepper flakes
- 1 head garlic, peeled and crushed
- 1 white onion, chopped
- 28 oz. can crushed or chopped tomatoes
- 1 lb. rigatoni
- Fresh basil, chopped
- Grated parmesan cheese
What You'll Do
- Preheat oven to 400º.
- Chop 3 unpeeled eggplant, mix with olive oil, salt, pepper, and red pepper flakes until evenly coated. Spread on a sheet tray and roast in preheated oven, tossing every so often, until golden brown (about 45 minutes). This step can be done ahead (same day) and eggplant can be set aside until dinner.
- Meanwhile, heat olive oil in a pan. Add chopped onion, crushed garlic, salt, pepper, and red pepper flakes. Simmer until crispy.
- Boil rigatoni in a pot of salty water.
- Add can of chopped or crushed tomatoes to onions, stir, then add roasted eggplant fresh basil. Stir to combine and warm up eggplant for a few minutes.
- Drain pasta and serve with sauce spooned over, then sprinkle with fresh more basil and grated parmesan or pecorino.