Creamy Eggplant and Feta Rigatoni with Lemony Breadcrumbs
It’s all about my favorite one-pot pasta meals which put a meal on the table in about 20 minutes with minimal fuss. This recipes brings my favorite Mediterranean flavors together— eggplant, feta, capers, lemon— along with rigatoni to make a creamy pasta dish that’s definitely perfect for warm weather entertaining (though it would of course be delish any time of year!). Make sure to serve the lemony breadcrumbs alongside as that delicate crunch of panko combined with tender rigatoni and creamy sauce is absolutely addicting— you’ll want to keep adding more on top as you eat.
Serves 4
INGREDIENTS
1 globe eggplant, trimmed and cut into ½” cubes
7 oz block of feta, cut into cubes
1 tbsp capers, drained and rinsed
½ cup olive oil, plus 1 tbsp
½ tsp red pepper flakes
12 oz rigatoni or other short dry pasta
4 cups water or vegetable stock (or a combination)
½ cup panko
Zest of 1 lemon
1 tbsp lemon juice
⅓ cup finely parsley, plus more for garnish
Kosher salt and black pepper
METHOD
In a Dutch oven over medium high heat, add olive oil, garlic and red pepper flakes followed by capers and eggplant. Season with salt and pepper. Sauté until eggplant is browned and tender, approximately 4-5 minutes. Raise heat to high and add pasta, feta and water along with salt and pepper. Bring to a boil, then lower heat to medium low and cover. Cook for 12-15 minutes, stirring occasionally (some bits on the bottom will stick, so use a wooden spoon to scrape as much as possible but don’t go crazy, it’ll all still be delish), until pasta is al dente, most of the stock is absorbed and has become a creamy sauce.
To make the herby panko, in a pan over medium low heat, add 1 tbsp olive oil and panko and sauté until golden brown, approximately 3-4 minutes. Transfer to a small bowl and let cool, then stir in lemon zest and parsley.
When pasta is done, pour into a serving platter finish with a glug of olive oil, lemon juice and sprinkle all over with panko mixture and serve immediately.