Rigatoni with Roasted Vegetables
Unleash your inner Italian Grandmother and make my Rigatoni and Roasted Vegetables. You will love it. This recipe is great served hot or at room temperature!
You’ll need:
- 1 small eggplant cubed small pieces
- 1 green zucchini cubed small pieces
- 4 ripe Roma tomatoes cut into small pieces
- 1 red onion all cut into small pieces.
- 6 garlic cloves
- 1/4 cup extra virgin olive oil and some more for a finished drizzle
- 2 tsp Salt
- 1 tsp crushed red pepper flakes
- 1 lb rigatoni
Directions:
- Place all the vegetables into a bowl and toss with 1/4 cup olive oil, salt and pepper flakes
- Spread onto a baking sheet and roast in a pre heated 400 degree pre heated oven for 30 minutes
- Once the eggplant is tender when poked with a fork, the vegetables are done
- Cook the pasta till done and add to a large bowl
- Add the vegetables and top with the grated cheese and toss
- More cheese is always a good thing and a drizzle of the olive oil is a must
Daniel Mancini
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