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Pasta with Eggplant (Pasta con le Melanzane)
Category: First Courses
Servings: 4
Ingredients
Ingredient | Quantity |
---|---|
Sedanini Rigati (or any pasta of your choice) | 320g |
Eggplant (Melanzane) | 350g |
Cherry Tomatoes (Pomodorini ciliegino) | 250g |
Fresh Basil (Basilico) | A few leaves |
Fresh Spring Onion (Cipollotto fresco) | 100g |
Salt (Sale fino) | To taste |
Black Pepper (Pepe nero) | To taste |
Extra Virgin Olive Oil (Olio extravergine d’oliva) | 30g |
Instructions
Step | Instructions |
---|---|
1 | Begin by preparing the eggplant. Rinse them thoroughly, remove the ends, and slice them into rounds, then cut the rounds into cubes about 1 cm in size. |
2 | Transfer the cubed eggplant to a colander, sprinkle lightly with salt, and let them sit for about 15-20 minutes to release their bitter water. |
3 | While the eggplant is draining, slice the spring onion in half lengthwise and then cut it into thin slices. |
4 | Heat the extra virgin olive oil in a large frying pan over medium heat. Once heated, add the sliced spring onion to the pan and sauté until golden and fragrant. |
5 | Add the salted eggplant cubes to the pan, stirring occasionally. Season with black pepper and adjust the salt if needed. Let the eggplant cook for about 10 minutes, stirring occasionally to ensure even cooking. |
6 | Meanwhile, cook the sedanini rigati pasta in a large pot of salted boiling water according to the package instructions until al dente. Once cooked, drain the pasta, reserving a bit of the cooking water. |
7 | Add the cooked pasta to the pan with the eggplant. If needed, add a bit of the reserved pasta water to help combine everything into a silky sauce. Stir in the fresh basil leaves for added flavor. |
8 | Finally, wash and halve the cherry tomatoes, and toss them into the pan just before serving to add a burst of freshness. Stir everything together and serve hot. |
Serving Suggestion
Serve the pasta with eggplant in warm bowls, garnished with a few extra basil leaves for a lovely, aromatic touch. The combination of tender eggplant, sweet tomatoes, and fragrant basil creates a delightful, simple dish that’s perfect for any occasion.
Enjoy this flavorful and comforting dish that brings the vibrant tastes of summer straight to your plate. With the earthy richness of eggplant, the juiciness of tomatoes, and the aromatic notes of basil, this Pasta with Eggplant (Pasta con le Melanzane) is sure to become a family favorite!
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