Tagliatelle with eggplant, pesto, and cherry tomatoes



Rice salads and cold pasta dishes are a firm fixture among the top 10 summer first courses, timeless dishes made with fresh and colorful seasonal vegetables, with eggplant, zucchini, peppers, and green beans bringing a whole range of flavors to the table. But if you’re in the mood for a warm, appetizing dish, why not give our recipe for tagliatelle with eggplant, pesto, and cherry tomatoes a try? This creamy, captivating pasta made with garlic-free pesto is a comforting summer dish guaranteed to delight your palate at first bite, flavored simply with a handful of multicolored cherry tomatoes, tantalizing diced eggplant, and a few spoonfuls of pesto, making it perfect for a Sunday lunch. So, why not add this delicious tagliatelle to your summer culinary repertoire!

Try other recipes of tagliatelle seasoned in different ways:

And check out more homemade pasta recipes:

What can you pair pesto with? Here are some further ideas:


Egg Tagliatelle pasta 0.66 lb (300 g)
Cherry tomatoes 7 oz (200 g) - multicolored
Eggplant 6.5 oz (180 g)
Basil to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Water ½ cup (120 g)
For the garlic-free pesto
Basil 2 cups (50 g)
Pine nuts ¼ cup (30 g)
Pecorino cheese 2 tbsp (15 g)
Parmigiano Reggiano PDO cheese 2 tbsp (15 g)
Extra virgin olive oil ¾ cup (150 g)
Fine salt to taste

How to prepare Tagliatelle with eggplant, pesto, and cherry tomatoes

To make your tagliatelle with eggplant, pesto, and cherry tomatoes, first prepare the garlic-free pesto using the instructions found in our practical guide. Wash and dry the eggplants, trim them 1, and cut them, first into slices and then into cubes 2. Now prepare your cherry tomatoes by washing them, drying them, and slicing them in half 3.

Heat a little olive oil 4 in a pan, pour in the eggplant, and brown over medium heat for 5 minutes. Add the cherry tomatoes 5, season with salt and pepper 6, and stir.

Make the sauce fragrant by adding the washed and dried basil leaves 7, and pour in around ½ cup (120 g) of water 8. Cook for around 10-15 minutes, or until the water has evaporated and the eggplant is cooked, then turn off the heat 9. In the meantime, heat a pot of salted water for cooking the pasta.

Cook the tagliatelle until al dente 10. Drain the pasta and pour directly into the sauce 11, diluting with a ladleful of the cooking water 12.

At this point, you can also add in the pesto 13 and toss the pasta to combine and develop the flavor 14. This will take just a few minutes. Serve your tagliatelle with eggplant, pesto, and cherry tomatoes piping hot 15.


Store your tagliatelle with eggplant, pesto, and cherry tomatoes in the refrigerator and consume within 3 days. Not suitable for freezing.


For an extra aromatic note, try deglazing the vegetables with white wine.