Instructions
Step 1 Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente.
Step 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
Step 3 Add cubed eggplant and cook until softened and lightly browned, about 8–10 minutes.
Step 4 Add garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant.
Step 5 Stir in cherry tomatoes, salt, pepper, and oregano, and cook until tomatoes begin to burst and form a sauce.
Step 6 Drain pasta and reserve 1/2 cup of pasta water.
Step 7 Add pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
Step 8 Stir in fresh basil and half of the Parmesan cheese.
Step 9 Serve hot, topped with remaining Parmesan cheese.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce. Avoid overcooking when reheating to maintain texture.
Continue on the next page