Barilla® Rigatoni with Eggplant & Tomatoes
Barilla® Rigatoni with Eggplant & Tomatoes
20 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- No Meat
- Short
- Summer Recipes
- Tomato
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Rigatoni pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Rigatoni |
| 1 | Medium eggplant, diced |
| 2 | Tablespoons flour |
| 1 | Quart frying oil |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Onion, thinly sliced |
| 1/4 | Teaspoon red pepper flakes |
| 1 | Clove garlic, minced |
| 1 | 28-ounce can chopped tomatoes |
| To taste | Salt and black pepper |
| 5 | Basil leaves, torn |
| 3/4 | Cup Parmigiano-Reggiano cheese, shredded |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Pre-heat frying oil. Remove excess seeds from eggplant pieces, dust with flour, and deep fry until golden. Set aside.
Step 2
Cook pasta according to package directions.
Step 3
Meanwhile, in a large skillet, heat olive oil and sauté onions and red pepper flakes for 4 minutes. Stir in garlic and cook 1 additional minute.
Step 4
Add eggplant and tomatoes, season with salt and pepper.
Step 5
Drain pasta and add to skillet; toss.
Step 6
Top with basil and cheese then serve.
Rigatoni
Rigatoni, inspired by “riga” (ridges), is one of Italy’s most beloved shapes. Born in Rome, this classic pasta was the muse for the famous Italian director, Federico Fellini, who created television commercials in Italy for Barilla in 1985.
Barilla® Rigatoni is made with non-GMO ingredients. For more information, please read our position.
- Shape Rigatoni
- Cook time 12–13 mins
- Pack size 16 oz.
- Range Classic Blue Box