Rigatoni with Eggplant and Pine Nut Crunch
***
1 large unpeeled eggplant, cut into 1/2" pieces
2 yellow peppers, cut into 1/2" pieces
2 cups grape tomatoes, halved
3 cloves garlic, divided
1/3 cup olive oil
2 cups basil leaves, packed firmly and divided
1 cup Parmesan cheese, divided
1/4 cup pine nuts
1 28-ounce can whole tomatoes
1 cup heavy cream
1 pound rigatoni
1 pound whole milk mozzarella, cut into 1/2" pieces
*
Pre-heat oven 425*
Spray cookie sheet with cooking spray. Add eggplant and peppers.
Cut tomatoes in half lengthwise; add to sheet.Using a garlic press,
squeeze 1 clove garlic into vegetables. Drizzle vegetables with olive oil..
Sprinkle with salt and pepper and give them a toss.
Roast vegetables until tender. Stirring often. 35-45 minutes.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 clove of garlic
in mini processor. Blend until crumbly. Season topping with salt. Set aside.
Blend tomatoes with juice, cream, 1 1/3 cups basil and 1 garlic clove.
Process until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to the bite; drain.
Return to the pot. Toss with vegetables, sauce and 1/3 cup Parmesan.
Transfer to 13x9" baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes.
Let stand 10 minutes and serve.
*
Can be prepared in advance and baked just before serving.
1 cup heavy cream
1 pound rigatoni
1 pound whole milk mozzarella, cut into 1/2" pieces
*
Pre-heat oven 425*
Spray cookie sheet with cooking spray. Add eggplant and peppers.
Cut tomatoes in half lengthwise; add to sheet.Using a garlic press,
squeeze 1 clove garlic into vegetables. Drizzle vegetables with olive oil..
Sprinkle with salt and pepper and give them a toss.
Roast vegetables until tender. Stirring often. 35-45 minutes.
Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 clove of garlic
in mini processor. Blend until crumbly. Season topping with salt. Set aside.
Blend tomatoes with juice, cream, 1 1/3 cups basil and 1 garlic clove.
Process until smooth. Season sauce with salt and pepper.
Cook pasta in pot of boiling salted water until just tender but still firm to the bite; drain.
Return to the pot. Toss with vegetables, sauce and 1/3 cup Parmesan.
Transfer to 13x9" baking dish. Sprinkle with mozzarella and pine nut topping.
Bake pasta until heated through, 25-35 minutes.
Let stand 10 minutes and serve.
*
Can be prepared in advance and baked just before serving.
No comments:
Post a Comment