BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO
Steps:
- Preheat oven to 300 degrees F.
- Prepare oven-dried tomatoes:
- Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
- Prepare the garlic:
- Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
- Preheat oven to 375 degrees F.
- Prepare the eggplant:
- Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
- Prepare the pasta:
- In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
- Assemble and bake dish:
- Raise oven temperature to 425 degrees F.
- In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
- Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.
RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA
Categories Pasta Tomato Sauté Vegetarian Quick & Easy Ricotta Basil Eggplant Simmer Gourmet
Yield Serves 2.
Number Of Ingredients 10
Steps:
- Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
- Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
- Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
- While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. Add pasta to sauce and toss to coat.
- Divide pasta between 2 bowls and serve with dollops of ricotta on top.
RIGATONI WITH EGGPLANT, ITALIAN SAUSAGE, AND TOMATO
When Jody Denton participated in the 2006 Workshop, he made delicate ricotta gnocchi in a sauce similar to the one outlined here. Chef Denton used wild boar sausage from Broken Arrow Ranch (see page 144), our longtime game supplier, but Italian pork sausage is a more readily available substitute. It takes practice to master gnocchi, but Chef Denton's delicious sauce is just as appealing with rigatoni.
Yield serves 8
Number Of Ingredients 11
Steps:
- Put the eggplant cubes in a colander set over a bowl. Add 2 teaspoons salt and toss well. Let drain for 30 minutes. Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the eggplant and sauté until browned in spots and tender, about 10 minutes. (Taste to be sure.)
- In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes. Add the garlic and sauté briefly to release its fragrance. Add the tomatoes, Parmesan rind, and basil. Bring to a simmer and cook for about 10 minutes to blend the flavors. Stir in the eggplant. Season with salt and pepper and simmer gently for about 5 minutes. Remove the Parmesan rind.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed. Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
- Enjoy with Cakebread Cellars Zinfandel or another robust red wine.
RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
More about "rigatoni with eggplant tomato and ricotta recipes"
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA RECIPE
2016-04-21 Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then …
From foodandwine.com
Author Jonathan WaxmanTotal Time 1 hr
From foodandwine.com
Author Jonathan WaxmanTotal Time 1 hr
- Preheat the oven to 375°. Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil.
- Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes. Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well. Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top. Let the pasta stand for 10 minutes before serving
See details
RIGATONI WITH EGGPLANT TOMATO AND RICOTTA RECIPE
2020-02-19 Directions. Step 1 Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.. Step 2 Chop onion and cut the eggplant into 1-inch cubes.. Step 3 Mince …
From friendseat.com
Cuisine Italian
From friendseat.com
Cuisine Italian
See details
RIGATONI WITH EGGPLANT, TOMATO AND RICOTTA : RECIPES : COOKING …
2016-12-10 Directions. Fill a 5-quart kettle 3/4 full with salted water and bring to a boil for pasta. Chop onions and cut eggplants into 1-inch cubes. In a large deep heavy skillet, heat oil over …
From cookingchanneltv.com
Servings 4Total Time 40 mins
From cookingchanneltv.com
Servings 4Total Time 40 mins
See details
RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA SALATA - BIGOVEN.COM
Adapted from a recipe in the cookbook "The Best 30-Minute Recipes" from Cook's Illustrated, this is a good recipe for summer produce. - Rigatoni with Eggplant, …
From bigoven.com
From bigoven.com
See details
RIGATONI WITH EGGPLANT, TOMATO AND RICOTTA RECIPE - COOKING INDEX
Main Course recipe for Rigatoni With Eggplant, Tomato And Ricotta - Fill a 5-quart kettle 3/4 full with salted water and bring to a boil for pasta.Chop onions and cut eggplants into 1-inch …
From cookingindex.com
From cookingindex.com
See details
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA | SUNBASKET
Cook the pasta. Heat the oven to 400°F. Brush the baking dish with olive oil. In a large pot of boiling salted water, cook the rigatoni just until tender, about 12 minutes. Drain. Transfer to a …
From sunbasket.com
From sunbasket.com
See details
RIGATONI WITH EGGPLANT AND RICOTTA - PLAIN.RECIPES
Cook while stirring occasionally, until the eggplant is browned, about 5 minutes. 2. Once the eggplant is browned add the grated onion and garlic and cook and stir for about a minute. …
From plain.recipes
From plain.recipes
See details
RECIPE FOR BAKED RIGATONI WITH ROASTED EGGPLANT AND …
2022-10-02 Chef Delicioso October 2, 2022 Table of Contents
From marliave.com
From marliave.com
See details
RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA RECIPE | EAT YOUR BOOKS
Save this Rigatoni with eggplant, tomato, and ricotta recipe and more from The Best of Gourmet 1999: Featuring the Flavors of Spain to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
See details
RIGATONI WITH EGGPLANT, TOMATO AND RICOTTA RECIPE
Fill a 5-qt kettle 3/4 full with salted water and bring to a boil for pasta. Chop onions and cut eggplants into 1-inch cubes. In a large deep heavy skillet, heat oil over moderately-high heat …
From cookeatshare.com
From cookeatshare.com
See details
BEST RIGATONI WITH TOMATO AND EGGPLANT RECIPES - FOOD NETWORK …
2008-07-07 Cook the eggplant in small. batches in the pure olive oil until golden brown and tender, drain well on paper towels, season with salt and pepper and set. to one side. Step 2. …
From foodnetwork.ca
From foodnetwork.ca
See details
BAKED RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA - YAHOO!
2016-04-21 Butter a 9-by-13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the …
From yahoo.com
From yahoo.com
See details
RIGATONI WITH TOMATO AND EGGPLANT RECIPES - FOOD NEWS
2 cup fresh tomato sauce. ¼ tsp chili flakes or fresh hot peppers. ¼ cup fresh basil leaves, coarsely chopped. ¼ cup grated ricotta salata. 1 lb(s) dried rigatoni. 2 Tbsp extra virgin olive …
From foodnewsnews.com
From foodnewsnews.com
See details
RIGATONI WITH SMOKY EGGPLANT, TOMATO AND OREGANO RECIPE | GOOD …
2018-04-05 Meanwhile take the smoky eggplant and peel away all the charred skin and stem. Chop the fleshy interior as finely as possible or throw in the food processor to make your life …
From goodfood.com.au
From goodfood.com.au
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love