Introduction
Welcome to our delightful “Rigatoni with Eggplant and Pine Nut Crunch” recipe. This dish brings together the robust flavors of eggplant, fresh tomatoes, and a crunchy pine nut topping in a mouth-watering pasta masterpiece that’s sure to become your new favorite meal.
Tips for this recipe
- For the best eggplant texture, salt the cubes and let them sit before cooking to draw out excess moisture.
- To achieve a smooth pine nut crunch without overworking it, use gentle hands when grinding your nuts.
Why you will love this recipe
This Rigatoni with Eggplant and Pine Nut Crunch offers a harmonious blend of textures and flavors. The hearty rigatoni absorbs the rich tomato sauce, while eggplant contributes its signature tenderness to each bite. Tops it off with our homemade pine nut crunch, and you have an unforgettable meal that’s as nourishing for the soul as it is delightful to taste.
Ingredients
- Nonstick vegetable oil spray
- 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
- 2 medium yellow bell peppers, cut into 1/2-inch squares
- 2 cups grape tomatoes
- 3 large garlic cloves, divided
- 1/3 cup olive oil
- 2 cups (firmly packed) fresh basil leaves, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1/4 cup pine nuts
- 1 28-ounce can whole tomatoes in juice
- 1 cup heavy whipping cream
- 1 pound rigatoni
- 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes
Advised equipment
To ensure your Rigatoni with Eggplant and Pine Nut Crunch turns out perfectly, you’ll need the following essentials:
- Nonstick vegetable oil spray
- 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
- 2 medium yellow bell peppers, cut into 1/2-inch squares
- 2 cups grape tomatoes
- 3 large garlic cloves, divided
- 1/3 cup olive oil
- 2 cups (firmly packed) fresh basil leaves, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1/4 cup pine nuts
- 1 28-ounce can whole tomatoes in juice
- 1 cup heavy whipping cream
- 1 pound rigatoni
- 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes
History of the recipe
While there’s no specific historical background on “Rigatoni with Eggplant and Pine Nut Crunch,” this dish marries classic Italian pasta preparation with innovative twists. The use of eggplant, a versatile Mediterranean staple, has roots deep in the region’s culinary history. Combining it with rigatoni—a beloved shape introduced by Romans for its ability to hold sauces—creates a dish that celebrates both tradition and creativity.
Fun facts about this recipe
Eggplant, also known as ‘aubergine’ in some parts of the world, has been cherished for thousands of years. It was first mentioned by Hippocrates and became a symbol of prosperity during Roman times due to its purple coloring from sun exposure. Pine nuts have an equally rich history; they’ve been cultivated since ancient times in regions such as the Mediterranean, Central Asia, and North America for their culinary uses.
