Tagliatelle with Eggplant, Pesto, and Cherry Tomatoes
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh egg tagliatelle | 300g |
| Cherry tomatoes | 200g |
| Eggplants | 180g |
| Fresh basil (for garnish) | q.b. (to taste) |
| Extra virgin olive oil | q.b. (to taste) |
| Fine sea salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Water | 120g |
| Fresh basil (for pesto) | 50g |
| Pine nuts | 30g |
| Pecorino cheese | 15g |
| Parmigiano Reggiano DOP | 15g |
| Extra virgin olive oil (for pesto) | 150g |
| Fine sea salt (for pesto) | q.b. (to taste) |
Instructions
-
Prepare the Cherry Tomatoes and Eggplants
Begin by washing and drying the cherry tomatoes. Cut them in half.
Heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the cubed eggplant and sauté for about 5 minutes, stirring occasionally until they begin to soften.
Add the cherry tomatoes to the skillet, season with a pinch of sea salt and black pepper, and stir. Allow the mixture to cook for about 10-15 minutes, or until the eggplants are tender and the tomatoes have softened. Once the liquid has evaporated, remove from heat. Add a few fresh basil leaves to infuse the dish with fragrance. -
-
Prepare the Pasta
While the eggplant and tomato mixture cooks, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions, ensuring the pasta is al dente. -
Combine Pasta and Sauce
Once the pasta is ready, reserve about a cup of the cooking water, then drain the tagliatelle. Add the pasta directly to the skillet with the eggplant and tomato mixture. Stir gently to combine. If the sauce appears too dry, add a bit of the reserved pasta cooking water to create a silky texture. -
Make the Pesto
While the pasta cooks, prepare the pesto by placing the fresh basil, pine nuts, pecorino, and Parmigiano Reggiano cheeses into a blender or food processor. Add the extra virgin olive oil and a pinch of salt. Blend until smooth and creamy, adjusting the oil as necessary to achieve your desired consistency. -
Finish the Dish
Stir the freshly made pesto into the pasta and vegetable mixture. Toss gently to coat all the pasta evenly with the rich pesto. Taste and adjust seasoning with more salt or pepper if needed. -
Serve
Serve the tagliatelle hot, garnished with extra fresh basil leaves. Enjoy your delicious plate of tagliatelle with eggplant, pesto, and cherry tomatoes!
This flavorful dish combines the creamy texture of eggplant with the freshness of cherry tomatoes, balanced perfectly with the rich, aromatic pesto. Perfect for a cozy dinner, it brings the authentic taste of Italian cuisine to your table.
