Rigatoni with Eggplant, Kale, Basil, Garlic, Tomatoes, Olives and Asiago Cheese                                                    




1 pd Rigatoni pasta     

8 garlic cloves crushed

10 sicilian olives-cut into small pieces

2 cups of campari tomatoes- cut in half

Handful of basil-torn in pieces

Olive oil-I used herb infused olive oil

1 large eggplant cut into cubes

1 TBSP tomato paste

4 cups of tuscan kale cut into pieces



Boil water and add pasta.  Add olive oil (2 TBSP) to a saute pan on medium low heat. Add garlic. Let cook for  2 minutes.  Add the eggplant cubes. Add a little more olive oil and salt.  Cook for 5 minutes, lowering the heat a little bit.  Add the tomatoes and cook down until they’re nice and soft, about 7 minutes. Add the olives and 1 TBSP of tomato paste.  Add ½ cup of pasta water and cook for 5 minutes.  Add the kale and cook for 3 minutes.  Add a little more salt. Combine pasta with the sauce. Top with basil and Asiago cheese.

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