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Rigatoni alla Siciliana with Eggplant and Olives

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A bold and flavorful Sicilian-inspired pasta dish made with al dente rigatoni, roasted eggplant, green olives, fresh basil, and a rich tomato sauce—topped with a sprinkle of parmesan for the perfect savory finish.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 large eggplant, diced
  • 2 tablespoons olive oil
  • 2 cups crushed tomatoes
  • 1 garlic clove, minced
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 cup green olives, pitted
  • Salt and pepper to taste
  • 1/4 cup grated parmesan cheese
  • Handful of fresh basil leaves

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
  2. Meanwhile, cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the remaining olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
  4. Add crushed tomatoes, chili flakes (if using), and olives. Simmer for 10–12 minutes until slightly thickened.
  5. Stir in roasted eggplant and drained rigatoni. Toss to coat evenly.
  6. Serve hot, topped with grated parmesan and fresh basil.

Notes

  • For a vegan version, omit the parmesan or use a dairy-free alternative.
  • Japanese or Italian eggplants have a milder flavor and fewer seeds.
  • Use whole green olives for a bolder briny taste.
  • Add capers for an extra punch of flavor if desired.

Nutrition

Keywords: rigatoni alla siciliana, roasted eggplant pasta, italian vegetarian recipe, tomato olive pasta, meatless dinner

Find it online: https://foodiecara.com/rigatoni-alla-siciliana-with-eggplant-and-olives/