Rigatoni with Eggplant and Pine Nut Crunch

Name: Rigatoni with Eggplant and Pine Nut Crunch
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams whole tomatoes in juice; 680 grams unpeeled large eggplant , cut into 1/2-inch cubes; 473 milliliters (firmly packed) fresh basil leaves, divided; 3 larges garlic cloves, divided; 473 milliliters grape tomatoes; 237 milliliters heavy whipping cream; 79 milliliters olive oil; 237 milliliters freshly grated Parmesan cheese, divided; 59 milliliters pine nuts; 454 grams rigatoni; 454 grams whole-milk mozzarella cheese, cut into 1/2-inch cubes; 2 mediums yellow bell peppers, cut into 1/2-inch squares

You can never have too many main course recipes, so give Rigatoni with Eggplant and Pine Nut Crunch If you have parmesan cheese, olive oil, pine nuts, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers.

Ingredients you will need

Eggplant

Peppers

Equipment you will use

Baking Sheet

Oven

Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables.

Ingredients you will need

Garlic

Vegetable

Tomato

Equipment you will use

Garlic Press

Drizzle vegetables with oil; toss.

Ingredients you will need

Vegetable

Cooking Oil

Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Ingredients you will need

Whole Garlic Cloves

Pine Nuts

Parmesan

Basil

Salt

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Ingredients you will need

Tomatoes In Juice

Salt And Pepper

Whole Garlic Cloves

Basil

Cream

Sauce

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan.

Ingredients you will need

Vegetable

Parmesan

Pasta