Pasta with eggplant cream and cherry tomatoes

Name: Pasta with eggplant cream and cherry tomatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Fusilloni pasta 11.3 oz; Eggplant 1.1 lbs; Datterino tomatoes 1.8 cups; Brown sugar 1 spoonful; Dried chili pepper to taste; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4 persone
Cost: Low

PRESENTATION

Pasta with eggplant cream and cherry tomatoes is a simple yet full-flavored first course, perfect for showcasing the authentic flavors of summer. The fusilloni, with their twisted shape, perfectly hold the sauce made with baked eggplants blended into a velvety sauce. Fresh basil enhances its Mediterranean taste, while dried chili pepper adds a lively kick that makes a difference. Finally, the cherry tomatoes play a pivotal role in this recipe: besides adding a touch of color, they complete the dish and help flavor the eggplants with their cooking juices!

If you are looking for a balanced dish that requires few ingredients and is easy to prepare, pasta with eggplant cream and cherry tomatoes is just what you need: great for a family lunch or dinner with friends, it's also a delightful vegetarian idea for a light and satisfying meal!

Try these variations of pasta with eggplants:

Half rigatoni with eggplant cream, cherry tomatoes, and burrata
Tagliatelle with eggplants, pesto, and cherry tomatoes
Paccheri with fried eggplant cream
Paccheri with eggplants and ricotta

INGREDIENTS: Fusilloni pasta 11.3 oz (320 g); Eggplant 1.1 lbs (500 g); Datterino tomatoes 1.8 cups (300 g); Brown sugar 1 spoonful; Dried chili pepper to taste; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Pasta with eggplant cream and cherry tomatoes

To prepare the pasta with eggplant cream and cherry tomatoes, start with the eggplants: wash them and trim the ends 1. First, slice them 2, then cut into sticks and finally into 1/2-inch cubes 3.

Transfer the eggplants to a baking sheet and season with oil 4, salt, chili pepper 5, and torn basil 6.

Mix with your hands to evenly flavor the eggplants, then set aside 7. Proceed with the cherry tomatoes: cut them in half 8 and season with oil 9.

Add salt and brown sugar as well 10. Bake both the eggplants and cherry tomatoes in a preheated static oven at 392°F for about 35-40 minutes, placing the trays on the same rack 11. After the cooking time, the eggplants will be golden 12.

The cherry tomatoes, on the other hand, will have released their juices 13. Set aside some eggplants for plating 14, then strain the tomatoes' cooking juices to season the remaining eggplants on the tray 15.

Transfer the seasoned eggplants to a blender 16, add a few basil leaves 17 and blend thoroughly 18.

Cook the pasta in boiling salted water. Meanwhile, pour the eggplant cream into a pan and thin it with a ladle of the cooking water 19. Drain the pasta al dente and transfer it directly to the pan 20, then toss it, adding water as needed 21.

Mix well 22 and turn off the heat, then finish with a drizzle of raw oil and more fresh basil 23. Plate and garnish with cherry tomatoes, the reserved eggplants, and a few more basil leaves. Your pasta with eggplant cream and cherry tomatoes is ready to be served 24!

Storage

Pasta with eggplant cream and cherry tomatoes can be stored in the refrigerator for a couple of days.

Freezing is not recommended.

Advice

If you wish, you can enrich your pasta with eggplant cream and cherry tomatoes with cheese: use ricotta or robiola for a delicate flavor, feta or goat cheese for a tangy and bold taste, or some grated salted ricotta!

For the translation of some texts, artificial intelligence tools may have been used.