By Marilyn Harris
Enquirer contributor

Once in a cooking class in Italy we did a tasting of different shapes of pasta all tossed with the same sauce. Even though it was obvious the sauce was the same, there were distinct flavor differences because of how the shape and size of the pasta interacted with it. The lesson we learned is clear: the relationship of the sauce to the pasta is important to optimize the enjoyment of the dish. The sauce should be the right texture and flavor to serve as an enhancement and never overwhelm the pasta.

For instance homemade linguine, a thin, delicate noodle composed of flour and eggs, needs a light, elegant sauce and just enough of it to coat and flavor each ribbon of pasta. Chunky, firm macaroni shapes such as the rigatoni in today's recipe call for heartier sauces. The sizes of the large tubular pasta and the roasted vegetables are compatible. The vegetable pieces are just large enough to become trapped inside the pasta, making it tasty and fun to eat.

One of the things my cooking students often hear me say is "always add flavor rather than dilute flavor." One example I use is adding some type of stock, broth, wine or juice versus simply water to a soup or sauce that requires liquid. Roasting or cooking in dry heat intensifies the flavors in the vegetables in this recipe. As they cook in the hot oven, their juices reduce and natural sugars caramelize. The combined flavors when they are tossed with the pasta create a wonderful dish.

This hearty entree is an excellent choice for a meatless meal and a good busy-day dinner choice. It is quick and easy, and you can even roast the vegetables ahead and warm them in just a few minutes in the microwave oven. Cook the pasta in plenty of salted water and stop the cooking as soon as it is done. It should be cooked through and tender, but still firm. As is always the case, choosing the best ingredients will pay off in the success and enjoyment of a recipe. Good imported Italian pasta and Parmigiano-Reggiano cheese will make a difference in this dish.

Contact Marilyn Harris by mail: c/o Cincinnati Enquirer, 312 Elm St., Cincinnati 45202; e-mail: marilyn@55krc.com.

Rigatoni with Roasted Vegetables

1 small eggplant, cut into julienne strips

2 red bell peppers, cut into julienne strips

2 large red onions, halved and sliced

2 to 3 small zucchini, sliced into thin slices

8 Roma tomatoes, halved

Extra-virgin olive oil

Kosher sea salt

1 pound imported rigatoni

1/2 cup chopped Italian parsley

1/4 shredded fresh basil leaves

1/2 cup pitted kalamata olives

Freshly ground pepper, to taste

3/4 cup freshly shredded Parmigiano-Reggiano

Preheat the oven to 500 degrees.

Toss the vegetables on a large baking sheet with just enough olive oil to lightly coat and add sea salt to taste. Roast 10 to 15 minutes in the preheated oven. Stir and check for doneness every 3 minutes.

Meanwhile cook the rigatoni in a large pot of boiling salted water according to package instructions.

When vegetables are roasted, remove them from the oven and immediately toss with the parsley, basil, olives and pepper to taste. Toss with the hot, drained pasta and toss in the Parmigiano-Reggiano. Makes 4 servings.