Ingredients with Measurements:
- 1 pound rigatino di Castel San Pietro pasta
- 1 large eggplant, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking eggplant
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add rigatino di Castel San Pietro pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add diced eggplant and minced garlic. Cook until eggplant is tender and lightly browned, about 10 minutes.
3. Drain pasta and add it to the skillet with the eggplant. Toss to combine.
4. Add chopped basil leaves and grated Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 56g
- Protein: 14g
Substitutions for ingredients:
- Rigatino di Castel San Pietro pasta can be substituted with any other type of pasta.
- Eggplant can be substituted with zucchini or bell peppers.
Variations:
- Add cooked Italian sausage or ground beef for a meatier version.
- Use cherry tomatoes instead of eggplant for a lighter version.
Tips and tricks:
- Be sure to salt the eggplant before cooking to remove any bitterness.
- Reserve some pasta water to add to the skillet if the dish seems too dry.
- Top with additional grated Parmesan cheese and chopped basil for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl and garnish with additional chopped basil leaves.
Garnishes:
- Chopped basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the eggplant is too bitter, soak it in salted water for 30 minutes before cooking.
Food safety advice:
- Be sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
- Rigatino di Castel San Pietro is a type of pasta that originates from the town of Castel San Pietro in Italy.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the eggplant, with a hint of garlic and basil.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian