Finally the crazy weather is over and loving the cool breeze. Am enjoying it while it last before another hot weekend strikes… yikes! So I try to spend less time in kitchen and relax a little – keeping dinner simple is always the way to go. This baked rigatoni pasta turned out really good. Simple yet delicious – that’s how I like it.
I followed the recipe from Taste.com.au. I know my picture doesn’t resemble the one in the published article – haha. That looked really pretty, doesn’t it? I didn’t have basil leaves so I omitted that from the recipe. I added mushrooms to my recipe because my pasta must come with mushrooms! The use of lightly pan-fried eggplant delivers an out-of the world taste when combined with passata. Even my other half who loathes eggplant said this way of cooking it is so much better than Chinese stir fry way.
- 300g dried rigatoni pasta
- 60ml (1/4 cup) olive oil
- 1 small (about 350g) eggplant, halved lengthways, thinly sliced
- 400g can diced tomatoes
- 375ml (1 1/2 cups) passata (ready made tomato pasta sauce)
- 185ml (3/4 cup) chicken stock
- 100g chargrilled capsicum, cut into 2cm-thick strips
- 100g prosciutto slices, halved crossways, halved again lengthways
- 5-6 white button mushrooms, sliced (makes about 2 cups)
- 25g (1/3 cup) shredded parmesan
- To chargrill capsicum, simply cut capsicum into half. Set oven to broil/grill at 150ºC, and place the capsicum skin side up facing the broiler and grill for 10-15 minutes until charred. Let it cool before peeling the skin away.
- Preheat oven to fan mode at 180ºC.
- Cook the pasta in a saucepan of salted boiling water for 8 minutes or until almost al dente. Drain.
- Meanwhile, heat one-third of the oil in a large frying pan over medium heat. Cook one-third of the eggplant for 2-3 minutes each side or until light golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining oil and eggplant, reheating pan between batches.
- Using the same pan, add in the mushrooms and saute till soft. Then combine the tomato, passata and stock in a large bowl and pour into the pan. Season with salt and pepper.
- Add the pasta, eggplant, capsicum and prosciutto. Stir until well combined.
- Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle with the parmesan. Bake for 30 minutes or until the parmesan melts and is golden.