Rigatoni with Eggplant, Tomato and Basil Cashew Cheese
Ingredients
- 1 pound rigatoni
- 2 tablespoons olive oil
- ¼ teaspoon crushed red pepper
- 1 medium red onion, thinly sliced
- 1 large eggplant, peeled, cut into approximately ¾-inch dice
- ¼ teaspoon kosher salt
- 2 garlic cloves, mashed through a press
- 1½ pounds plum tomatoes, cored, seeded and cut into ½-inch chunks (plus any juice)
- ½ cup packed fresh basil leaves, chiffonade
- Basil Cashew “Ricotta,” for topping (See recipe)
Instructions
- Cook pasta as per package instructions for al dente. Drain, reserve ⅓ cup of the cooking liquid and return cooked pasta to the pot. Cover to keep warm; set aside. Meanwhile, heat the oil in a large sauté pan over medium-high heat; then sprinkle in crushed red pepper. Let pepper cook for a few seconds, just until it starts to sizzle. Lower heat to medium and add onion. Cook onion, stirring occasionally, for 1-2 minutes; then add eggplant. Salt the mixture and continue cooking, stirring frequently to prevent the eggplant from sticking. Once the eggplant gets soft and slightly browned (about 3-4 minutes), stir in garlic. Sauté until it becomes fragrant; then add tomatoes with any juices. Continue sautéing the mixture for another 3-4 minutes more or until the vegetables are tender and eggplant is fully cooked. Add reserved pasta liquid and basil and carefully pour mixture over reserved pasta. Toss sauce with pasta; gently reheat if necessary. Adjust seasoning. Top with a dollop of the Basil Cashew Ricotta and serve immediately.
Notes
Serves 4-6 Make this a gluten-free dish by substituting rigatoni for gluten-free penne. To cut basil “chiffonade,” stack leaves and roll lengthwise, then cut on the diagonal into thin ribbons.
