How to Make Vegetarian Rigatoni
Indulge in the mouth-watering flavors of this delectable vegetarian rigatoni dish. This pasta dish is crafted with wholesome ingredients all sautéed to perfection and tossed with al dente rigatoni. Furthermore, the real star of the show, however, is the pesto sauce, made from fresh basil leaves, pine nuts, and Parmesan cheese. Which lends a rich and robust flavor to the pasta.
Additionally, to add an extra touch of decadence, this scrumptious rigatoni pasta is garnished with Parmesan cheese. The result is a savory and satisfying meal that’s perfect for any occasion, whether you’re hosting a dinner party or just craving a delicious homemade pasta dish. Lastly, so why not treat yourself to this flavorful vegetarian rigatoni tonight and experience the joy of savoring every bite?
Watch Vegetarian Rigatoni video recipe:
How to Make VEGETARIAN RIGATONI Like an Italian
Vincenzo’s Top Tip To Make Vegetarian Rigatoni
BEST Quality of Pasta
Firstly, the most important part of this dish is the pasta you use so make sure you get a good quality one otherwise the taste will not be the same!
Choose high-quality, fresh ingredients
It’s important to choose fresh ingredients that are available in your grocery stores.
Experiment with different herbs and spices
To add depth to your dish, don’t be afraid to experiment with different herbs and spices.
Use a high-quality pesto
Lastly, since pesto is a key ingredient in this dish, it’s worth buying a good quality pesto sauce made with fresh basil, pine nuts, and Parmesan cheese.
Vegetarian Rigatoni
Equipment
- Large saucepan
- 5L deep pot
Ingredients
- 1 jar Pesto
- 1 packet Rigatoni 500g
- 1 Eggplant nice medium size
- 2 Zucchini’s medium size
- ¼ Onion chopped finely
- 12 Black pitted olives
- Fresh Basil chopped
- 1 cup White wine
- Extra virgin olive oil EVOO
Instructions
- First, get the eggplant. Rest it on a chopping board and cut it in half. Then, cut it in half again, and again. Each slice should then be cut into strips and then even smaller, into cubes.
- Place all of the eggplant cubes into a saucepan.
- Now, onto your zucchini! Chop off the top and then the bottom, then slice it down the middle. Slice each half again, then again and also into small cubes and place them into the saucepan with your eggplant.
- Now, prepare your olives by chopping them in half, and again, and into cubes. Put them to the side for later on.
- Add some water into the saucepan, careful not to fill it too much, but spread it enough to cover your ingredients without drowning them.
- Place the saucepan with the vegetables on the stove at a medium-high heat for approx. 20 minutes.
- Remember to keep an eye on the vegetables and stir it around every 5 minutes. After 20 minutes, add 3 table spoons of table salt and stir it in.
- Your eggplant and zucchini should now be cooked. Remove this saucepan from the stove and carefully pour all of the mixture into a strainer over the sink. The vegetables should be placed back into the same saucepan and back onto the stove. Add the finely chopped onions and a drizzle of extra virgin olive oil.
- Once the onion begins to brown, add some white wine.
- Now, time to add my favourite herb, fresh Italian basil.
- The smell that fills your kitchen will be irresistible!
- Get the olives that you put to the side earlier, add them to your mixture and stir everything together for at least one minute.
- Now, grab a large pot and fill it with 5 litres of water. Put this on the stove at a high temperature until it boils in preparation for the pasta.
- By now, your pot filled with water should be boiling. Add a palm full of sea salt to the water and stir.
- Then check the cooking time on your packet of pasta, pour the pasta in, and set your timer. Be careful not to ignore the time noted on the packet or you might over or under cook the rigatoni.
- Now back to your pasta sauce! The last ingredient for this mixture is pesto. Pour all the pesto from the jar into the mixture using a tablespoon if you need to.
- Leave a small amount inside the jar and pour some water into it. Stir this inside the jar and add to the saucepan.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Vegetarian Rigatoni
After cooking the rigatoni pasta to perfection and coating the vegetables in pesto, it is time to serve it up! Additionally, use a large serving spoon to plate the pasta, keeping it centered for a beautiful presentation.
Finally, sprinkle some grated Parmesan cheese on top of the pasta to add an extra burst of flavor. Serve the dish hot and enjoy!
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