Eggplant and Cherry Tomatoes with Rigatoni

the Breville Test Kitchen

Eggplant and Cherry Tomatoes with Rigatoni

Name: Eggplant and Cherry Tomatoes with Rigatoni
Cook time: 600 s
Total time: 2100 s
Yield: Serves 4
Ingredients: 1 medium eggplant (about 450g); 680 g cherry or grape tomatoes; 6 cloves garlic - minced; 1½ tsp kosher salt - plus extra to season; 1 tsp dried oregano; ¼ tsp red chili flakes; ¼ cup (60 ml) olive oil; 450 g rigatoni; ¼ cup (40 g) pitted sliced Kalamata olive - sliced in half; 10 basil leaves - thinly sliced; Grated parmesan cheese - to serve

It doesn’t get any easier than this version of the traditional pasta alla Norma. There’s no sauteing or stirring, just place the pan in the oven and let the oven do the work while the pasta cooks away.

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35 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

1 medium eggplant (about 450g)
680 g cherry or grape tomatoes
6 cloves garlic
minced
1½ tsp kosher salt
plus extra to season
1 tsp dried oregano
¼ tsp red chili flakes
¼ cup (60 ml) olive oil
450 g rigatoni
¼ cup (40 g) pitted sliced Kalamata olive
sliced in half
10 basil leaves
thinly sliced
Grated parmesan cheese
to serve

Instructions

1
Insert the wire rack in the middle position. Set the oven to Roast, Convection, 230°C, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Cut the eggplant into approximately 1cm cubes and place in a large bowl. Add the tomatoes, garlic, salt, oregano, chili flakes and oil and toss to combine. Transfer to the roasting pan.
3
Once preheated, place the pan in the oven and cook for 30 minutes. Meanwhile, cook the pasta.
4
Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Once cooked, reserve ½ cup (120ml) of the cooking liquid and drain the pasta.
5
The eggplant should be very tender when pierced with a small knife. If not, cook it a little longer.
6
Add the tomato mixture and ¼ cup (60ml) of the reserved cooking liquid to loosen the sauce. Add more cooking liquid, if needed. Top with the olives and basil and finish with parmesan.