RECIPE
12 INGREDIENTS9 STEPS1HR

Sicilian Tomato and Eggplant Rigatoni

4.0
2 Ratings
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This recipe combines eggplant and sweet cherry tomatoes in a pasta that’s light, simple, and really flavorful.

1HR

Total Cooking Time

12

Ingredients
LideyLikes
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients
US / METRIC
Servings:
4
Serves 4
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
to taste
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
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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.

Directions

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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 (to taste) , sprinkle with Kosher Salt 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 (to taste) , along with the Garlic (4 cloves) , Anchovy Paste (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , Salt (1 Tbsp), 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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