Silky Eggplant Rigatoni with Toasted Almond Crumbs

By Sprig Originals ✓ · cooked up in Sprig

Sicilian-style rigatoni where salted, deeply browned eggplant collapses into a garlicky tomato sauce until it's almost creamy. Instead of grated cheese, a skillet-toasted almond and lemon crumb goes over the top for salty crunch and savory depth. One pot of sauce, one pot of pasta, and a bowl that tastes like it simmered all afternoon.

Ingredients

• 2 lb globe eggplant (about 2 medium), cut into 1-inch cubes
• 1 1/2 tsp kosher salt, for salting the eggplant
• 6 tbsp extra-virgin olive oil, divided
• 5 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 tbsp tomato paste
• 28 oz canned whole peeled San Marzano tomatoes, crushed by hand
• 1/2 tsp granulated sugar
• 1 cup fresh basil leaves, torn, divided
• 1/2 tsp kosher salt, for the sauce
• 1/4 tsp black pepper

• 1/3 cup raw almonds, roughly chopped
• 1/2 cup plain dried breadcrumbs
• 2 tbsp extra-virgin olive oil
• 2 tbsp nutritional yeast
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt

• 12 oz dried rigatoni
• 1 tbsp kosher salt, for the pasta water

Instructions

1. Toss the cubed eggplant with 1 1/2 teaspoons kosher salt in a colander set in the sink and let it drain for 15 minutes. Blot the cubes dry with a clean kitchen towel — dry eggplant browns instead of steaming.
2. Meanwhile, make the crumbs: heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the chopped almonds and toast, stirring, for 2 minutes. Add the breadcrumbs and cook, stirring almost constantly, 3 to 4 minutes until deep golden. Off the heat, stir in the nutritional yeast, lemon zest, and 1/4 teaspoon salt. Scrape into a bowl and wipe out the skillet.
3. Heat 4 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high until it shimmers. Add half the eggplant in a single layer and cook without stirring for 3 minutes, then toss and continue 4 to 5 minutes more until browned and collapsing. Transfer to a plate, add the remaining 2 tablespoons oil, and repeat with the second batch.
4. Return all the eggplant to the pot, reduce heat to medium, and push it to the sides. Add the sliced garlic and red pepper flakes to the center and cook 45 seconds until fragrant but not browned. Stir in the tomato paste and cook 1 minute more.
5. Add the hand-crushed tomatoes with their juices, the sugar, 1/2 teaspoon salt, and the black pepper. Bring to a simmer, then lower the heat to keep it at a lazy bubble and cook uncovered for 20 minutes, stirring every 5 minutes and mashing some of the eggplant against the side of the pot, until the sauce is thick, glossy, and silky.
6. While the sauce simmers, bring 4 quarts of water to a rolling boil with 1 tablespoon kosher salt. Cook the rigatoni 1 minute short of the package's al dente time, about 10 minutes. Reserve 1 cup of pasta water, then drain.
7. Stir half the torn basil into the sauce, then add the drained rigatoni and 1/2 cup pasta water. Toss over medium heat for 1 to 2 minutes until every tube is coated and the sauce clings, adding more pasta water a splash at a time if it tightens up. Taste and adjust salt.
8. Divide among four warm bowls, shower generously with the toasted almond crumbs, and finish with the remaining basil. Serve immediately, with extra crumbs at the table.

Chef's tips

Nutrition (per serving, estimated)

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