Ripe's Eggplant Romesco Rigatoni

The recipe Ripe's Eggplant Romesco Rigatoni is ready in around 1 hour and is definitely an outstanding dairy free, lacto ovo vegetarian, and vegan option for lovers of European food. This recipe serves 6 and costs $1.35 per serving. One portion of this dish contains about 17g of protein, 11g of fat, and a total of 496 calories. It works well as a main course. 730 people found this recipe to be delicious and satisfying. This recipe from Serious Eats requires olive oil, red onion, parsley, and sourdough bread. Overall, this recipe earns a spectacular spoonacular score of 100%. Try Eggplant and Rigatoni Gratin, Rigatoni with Eggplant and Basil, and Rigatoni with Eggplant Puree for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 400°F. 2 Set the dried chiles in a bowl and add boiling water just to cover. Weight with a small ramekin to keep the chiles submerged. Set aside. 3 Place the eggplant, bell peppers, onion, and garlic on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the seasonings in with your fingers. Spread the vegetables in a single layer. 4 Dump the tomatoes and their juices in a medium baking dish. Set both the baking sheet and the baking dish on separate oven racks and roast until the eggplant and peppers have browned, about 30 minutes, stirring everything twice. Remove everything from the oven and reduce the temperature to 350°F. 5 Allow the eggplant mixture to cool for 5 minutes, then scrape into the bowl of a food processor fitted with the metal blade. Place the almonds and the bread on the same baking sheet and brush the bread on both sides with the remaining olive oil. Toast in the oven, flipping the bread halfway through, about 8 minutes total. Break the bread into pieces. 6 While the bread and nuts cool, drain, stem, seed, and rough-chop the chiles and add them to the food processor. Add the nuts, bread, and tomatoes with any residual juices as well. Purée until smooth. Serve with hot rigatoni, adding a bit of pasta water (1 tablespoon at a time) to thin the sauce, if desired, and garnishing each portion with parsley and a final drizzle of olive oil.

 

Step by step:

1. Preheat the oven to 400°F.

2. Set the dried chiles in a bowl and add boiling water just to cover. Weight with a small ramekin to keep the chiles submerged. Set aside.

3. Place the eggplant, bell peppers, onion, and garlic on a rimmed baking sheet.

4. Drizzle with 2 tablespoons of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the seasonings in with your fingers.

5. Spread the vegetables in a single layer.

6. Dump the tomatoes and their juices in a medium baking dish. Set both the baking sheet and the baking dish on separate oven racks and roast until the eggplant and peppers have browned, about 30 minutes, stirring everything twice.

7. Remove everything from the oven and reduce the temperature to 350°F.

8. Allow the eggplant mixture to cool for 5 minutes, then scrape into the bowl of a food processor fitted with the metal blade.

9. Place the almonds and the bread on the same baking sheet and brush the bread on both sides with the remaining olive oil. Toast in the oven, flipping the bread halfway through, about 8 minutes total. Break the bread into pieces.

10. While the bread and nuts cool, drain, stem, seed, and rough-chop the chiles and add them to the food processor.

11. Add the nuts, bread, and tomatoes with any residual juices as well. Purée until smooth.

12. Serve with hot rigatoni, adding a bit of pasta water (1 tablespoon at a time) to thin the sauce, if desired, and garnishing each portion with parsley and a final drizzle of olive oil.

Nutrition Information:

covered percent of daily need