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RECIPE
14 INGREDIENTS 9 STEPS 1hr

Sicilian Tomato and Eggplant Rigatoni

4.0
2 Ratings
This recipe combines eggplant and sweet cherry tomatoes in a pasta that’s light, simple, and really flavorful.
Sicilian Tomato and Eggplant Rigatoni Recipe | SideChef
This recipe combines eggplant and sweet cherry tomatoes in a pasta that’s light, simple, and really flavorful.
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
1hr
Total Time
$3.28
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
1 1/2 lbs total
1/2 cup
Golden Raisins
1/3 cup
Sherry Vinegar
4 cloves
Small Garlic , peeled, crushed
1/2 tsp
Anchovy Paste
1/2 tsp
Crushed Red Pepper Flakes
4 cups
Cherry Tomatoes , divided
2 pints
1 lb
Rigatoni
1/3 cup
Pine Nuts
as needed
Extra-Virgin Olive Oil
to taste
to taste
Freshly Ground Black Pepper
1 tsp

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Nutrition Per Serving

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CALORIES
580
FAT
14.7 g
PROTEIN
33.2 g
CARBS
93.6 g

Author's Notes

The sauce can be made several hours in advance and brought back to a simmer just before you plan to cook the pasta.

Cooking Instructions

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Step 1
Prepare a charcoal grill with a single layer of hot coals, set a gas grill to medium-high heat, or heat a stovetop grill pan over medium-high heat.
Step 2
Cut the Eggplants (2) into slices. Brush the eggplant slices generously with Extra-Virgin Olive Oil (as needed) , sprinkle with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) , and grill for 3-5 minutes on each side, until charred and cooked through.
Step 3
Flip the eggplant slices and grill on the other side for 3-5 minutes. After charred, set aside to cool. Once the eggplant has cooled, cut each slice into bite sized pieces.
Step 4
Meanwhile, make the sauce: In a small sauté pan, combine the Golden Raisins (1/2 cup) and Sherry Vinegar (1/3 cup) and cook over low heat until the vinegar has completely evaporated, about 10 minutes. Set aside.
Step 5
In a large sauté pan, heat 1/3 cup of Extra-Virgin Olive Oil (as needed) along with the Garlic (4 cloves) , Anchovy Paste (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , Salt (1 tsp) , and Cherry Tomatoes (3 cups) .
Step 6
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have burst and are starting to break down.
Step 7
Add the remaining Cherry Tomatoes (1 cup) , along with the vinegar raisins, and cook for 5 more minutes, until the final cup of tomatoes are just beginning to burst. Remove from the heat and stir in the eggplant.
Step 8
Cook the Rigatoni (1 lb) in a large pot of boiling salted water according to the directions on the package. Drain and pour the pasta into a large bowl.
Step 9
Add the sauce and toss well. Add the Pine Nuts (1/3 cup) and Italian Flat-Leaf Parsley (1/3 cup) . Sprinkle with salt, and serve warm or at room temperature. Enjoy!

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4.0
2 Ratings
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Nutrition Per Serving
Calories
580
% Daily Value*
Fat
14.7 g
19%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.6 mg
0%
Carbohydrates
93.6 g
34%
Fiber
21.5 g
77%
Sugars
29.7 g
--
Protein
33.2 g
66%
Sodium
232.0 mg
10%
Vitamin D
--
--
Calcium
152.3 mg
12%
Iron
13.3 mg
74%
Potassium
308.7 mg
7%
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