Boil the noodles until al dente according to the box directions. Drain, saving 1/4 cup of pasta water, and set aside.
Heat a pan over medium heat. Add butter.
Once the butter has melted, add the minced garlic and cook until slightly browned, stirring often.
Dice the eggplant and tomatoes. Add to the pan.
Season the garlic and vegetables with salt and pepper, to taste. Turn the heat to low.
Stir in the rigatoni and pasta water until all ingredients are combined. Season again with salt and pepper.
Turn off the heat and stir in the grated parmesan and red pepper flakes.
Plate your pasta, garnishing with additional red pepper flakes, parmesan and parsley.
Serve and enjoy!
Ingredients
Directions
Boil the noodles until al dente according to the box directions. Drain, saving 1/4 cup of pasta water, and set aside.
Heat a pan over medium heat. Add butter.
Once the butter has melted, add the minced garlic and cook until slightly browned, stirring often.
Dice the eggplant and tomatoes. Add to the pan.
Season the garlic and vegetables with salt and pepper, to taste. Turn the heat to low.
Stir in the rigatoni and pasta water until all ingredients are combined. Season again with salt and pepper.
Turn off the heat and stir in the grated parmesan and red pepper flakes.
Plate your pasta, garnishing with additional red pepper flakes, parmesan and parsley.
Serve and enjoy!
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