Pasta Fresca Recipe
Rigatoni pasta with roast eggplant, asparagus, broccoli, sun-dried tomatoes, kalamata olives, garlic, extra virgin olive oil and imported parmesan cheese.
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Ingredients
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Pasta
Vegetables
Other Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 200°C (400°F). Dice the eggplant into 1-inch cubes and place on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 20-25 minutes, or until tender and golden brown, stirring halfway through.
- 2
Blanch the Broccoli and Asparagus
While the eggplant is roasting, bring a large pot of salted water to a boil. Add the broccoli florets and asparagus spears and blanch for about 3-4 minutes until bright green and tender-crisp. Remove and immediately transfer to an ice bath to stop the cooking. Drain and set aside.
- 3
Prepare the Garlic
Mince the garlic cloves finely and set aside.
- 4
Prepare the Olives and Tomatoes
Chop the sun-dried tomatoes into smaller pieces and slice the kalamata olives in half. Set aside.
Cooking
- 5
Cook the Pasta
In the same pot of boiling water, add the rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- 6
Combine Ingredients
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the roasted eggplant, blanched broccoli, asparagus, sun-dried tomatoes, and kalamata olives. Stir to combine and cook for another 2-3 minutes.
- 7
Add Pasta and Cheese
Add the cooked rigatoni to the skillet and toss everything together. If the mixture seems dry, add some reserved pasta water until you reach your desired consistency. Finally, grate the imported parmesan cheese over the top and toss again to combine.
Serving
- 8
Serve the Dish
Divide the Pasta Fresca among plates. Garnish with additional parmesan cheese if desired and serve immediately.
