Rigatoni alla Siciliana

This meatless pasta recipe combines eggplant, fire-roasted tomatoes, and smoky mozzarella cheese for a main dish that's ready in just over 30 minutes.

Rigatoni alla Siciliana
Servings: 6 Prep 10 mins Cook 22 mins total


  • 1 eggplant, about 1-1/2 pounds
  • 3 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1 can (28 ounces) fire roasted whole tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound mini rigatoni pasta
  • 1 cup smoked mozzarella cheese, shredded

Make It

1. Trim eggplant and cut into 1/2-inch pieces. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.

2. Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and red pepper flakes. Simmer for 15 minutes, stirring occasionally.

3. While sauce is simmering, cook pasta following package directions. Drain and reserve 1 cup of the cooking water.

4. Toss drained pasta with sauce. Add reserved pasta water, in 1/4 cup increments until desired consistency.

5. Stir in cheese and allow to melt slightly and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 451, Fat, total (g): 13, chol. (mg): 15, sat. fat (g): 3, carb. (g): 68, fiber (g): 6, pro. (g): 16, sodium (mg): 996, Percent Daily Values are based on a 2,000 calorie diet.