Rigatoni with Eggplant and Dried Tomato Pesto

Serve this rustic, country-style pasta warm with cheese as a side dish or cold as a pasta salad.

Rigatoni with Eggplant and Dried Tomato Pesto
9 users rated this recipe an average rating of 3.5
6 to 8 side-dish servings or 4 main-dish servings
Start to Finish:
45 mins
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Rigatoni with Eggplant and Dried Tomato Pesto

medium onion
tablespoons olive oil
medium eggplant (about 1 pound)
ounces dried rigatoni or other short pasta (such as penne or fusilli)
recipe Dried Tomato Pesto (recipe follows)
teaspoon freshly ground black pepper
tablespoons crumbled chevre (goat cheese) or feta cheese (optional)
Fresh Italian parsley


  1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
  2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
  3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
  4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.

Dried Tomato Pesto


cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil
olive oil (enough to make 1/2 cup of oil from the reserved tomato oil)
cloves garlic
cup pine nuts or slivered almonds
cup snipped fresh basil or 1 tablespoon dried basil, crushed
teaspoon salt


  1. Drain oil-packed dried tomatoes, reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; garlic, chopped; pine nuts or slivered almonds; basil ; and salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.

Nutrition Facts

(Rigatoni with Eggplant and Dried Tomato Pesto)
    Per serving:
  • 249 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 75 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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