Time: 55 min.
Complexity: easily
Servings: 4 - 6

This juicy and delicious pasta with vegetables and cheese was created by Italian-American chef and host of "Giada at Home," Giada De Laurentiis. It's quick and easy to prepare and can be served as a main course or side dish. Mint and pine nuts add a unique aroma and flavor to this dish.

Ingredients:

• 1 medium eggplant, cut into cubes about 2.5 cm on a side.
• 500 ml cherry tomatoes
• 3 whole cloves of garlic
• 3 tbsp. l. olive oil
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1/4 cup toasted pine nuts
• 450 g rigatoni pasta
• 1/4 cup torn fresh mint leaves
• 3 tbsp. l. olive oil
• 1/2 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, eggplant caviar, rigatoni pasta, cherry tomatoes, pine nuts, Parmesan cheese, red pepper flakes, mint

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Preparation:

Step 1
• Preheat oven to 200°C. Line a baking sheet with parchment paper.
  
  In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables in an even layer on a baking sheet. Bake in the oven until the vegetables are softened and the eggplant is golden brown, about 35 minutes.
Step 2
• While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the shelf below the vegetables. Toast until golden, about 8 minutes. Remove from the oven and set aside.
Step 3
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender, about 8-10 minutes, but still springy when bitten into. Drain the pasta into a large bowl and reserve 1.5 cups of the cooking water for later use.
Step 4
• Place the roasted vegetables in a food processor. Add the torn mint leaves and olive oil. Puree until smooth.
Step 5
• Transfer the vegetable puree to the bowl with the pasta and add the Parmesan cheese. Stir, adding 1/2 cup of cooking water at a time, until a sauce forms. Sprinkle with pine nuts and serve.
  
  Recipe rigatoni pasta with tomato sauce and breaded eggplant.

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