Creamy Rigatoni with Roasted Tomatoes, Eggplant and Tuna
Ingredients
Pasta
Rigatoni
500 g
Sauce
Beefsteak tomatoes
800 g
Eggplant
1 piece
Shallots
2 piece
Garlic cloves
4 piece
Anchovy fillets
4 piece
Tuna
350 g
Olive oil
3 tbsp
Salt
1 tsp
Black pepper
0.5 tsp
Pecorino
80 g
Basil
1 handful
Instructions
Prepare vegetables
Dice eggplant, halve shallots, mince garlic.
Roast tomatoes
Place tomatoes in baking dish, drizzle with olive oil, season with salt and pepper, roast at 200°C for 25 minutes until caramelized.
Cook pasta
Bring a large pot of salted water to boil. Cook rigatoni until al dente, about 10-12 minutes. Reserve 1-2 ladles of pasta water before draining.
Sauté vegetables and anchovies
Heat olive oil in a pan over medium heat. Add shallots and garlic, sauté until fragrant. Add anchovy fillets and cook until melted. Add eggplant and cook until softened.
Combine ingredients
Add roasted tomatoes and tuna to the pan. Stir gently to combine. Add cooked pasta and reserved pasta water. Toss to coat evenly.
Finish and serve
Remove from heat. Grate pecorino over the pasta and tear fresh basil leaves on top. Season with additional pepper if desired.
Original recipe
Storage
Best enjoyed fresh. Reheating may dry out the pasta slightly.
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