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My pasta oh so deliziosa

  • Prep time
    25 minutes
  • Cooking time
    1 hour 15 minutes
  • 4 portions


  • 1 eggplant, washed and cut into large cubes
  • 45 ml (3 tbsp.) olive oil
  • 400 g rigatoni
  • Salt

Tomato Sauce

  • 60 ml (4 tbsp.) olive oil
  • 4 garlic gloves, minced
  • 2.5 ml (1/2 tsp.) dried oregano
  • 1 can whole tomatoes (796 ml)
  • 12 basil leaves
  • Ground salt and pepper

Garlic Breadcrumbs

  • 2 slices of Les Grains St-Méthode Quinoa Bread
  • 30 ml (2 tbsp.) olive oil
  • 1 garlic clove, finely chopped
  • Zest of 2 washed lemons
  • 15 ml (1 tbsp.) parsley, finely chopped
  • Ground salt and pepper
  • Shaved pecorino or parmesan cheese


Preheat the oven to 220° C (450° F).

On a baking sheet covered with aluminum foil, drizzle the eggplant cubes with olive oil and mix well. Cook in the oven for 35 minutes, turning during cooking time. The eggplant should be tender and well-roasted. Set aside.

In a large pot of salted, boiling water, cook the pasta according to directions, minus 2 minutes. The pasta will be very al dente. Drain the pasta, saving 80 ml (8 tbsp.) of the cooking water. Set aside.

In a large skillet, heat the oil over medium heat, and brown the garlic for the tomato sauce. Add the oregano and tomatoes, and let cook, uncovered, for 20 minutes over medium-low heat. Crush the tomatoes to purée them, add the reserved pasta water, and continue cooking for 5 minutes. Add the pasta and eggplant, and continue cooking for another 5 minutes. Remove from heat, sprinkle with basil, and season generously with pepper.

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