Rigatoni With Roasted Eggplant Alla Puttanesca

Quick and easy eggplant pasta recipe combines rigatoni pasta, roasted eggplant, olive oil and puttanesca sauce.

Ingredients -

1 pound Rigatoni Pasta, cooked to package directions
2 Medium Eggplants, unpeeled
3 tablespoons Olive Oil
3 cups Puttanesca Sauce
1/2 cup Water

Preparation:

1. Preheat oven to 350 F.

2. Remove stems from eggplants. Cut into ½-inch cubes.

3. Grease heatproof casserole dish with olive oil.

4. Spread eggplant cubes into casserole.

5. Roast in oven 30 minutes, stirring occasionally.

6. Add Puttanesca sauce to large saucepan. Bring to boil over medium heat.

7. Add roasted eggplant and water to sauce.

8. Reduce heat to low. Cover saucepan and simmer 7 minutes.

9. Serve over cooked pasta.

Cooking Tip

Puttanesca Sauce

Puttanesca sauce can be found in most supermarkets or specialty Italian markets. A good Puttanseca sauce can be also be made at home.

Cooking Tip

Roasted Eggplant

This recipe also works well with grilled eggplant, as the cooking process on the grill caramelizes the eggplant as well as adds a smoky flavor and additional texture to the dish.