Sicilian Delight: Pasta with Roast Eggplant Pesto
Embark on a culinary journey to Sicily with our Pasta con Pesto di Melanzane recipe, showcasing the rich flavours of roast eggplant melded with fragrant basil and extra virgin olive oil. This Sicilian-inspired dish is a celebration of simplicity and taste, where humble ingredients come together to create a luscious pesto sauce that elevates any pasta to gourmet heights. Follow our easy-to-follow instructions to roast the eggplant to perfection, blend it with fresh basil, and toss it with al dente pasta for a dish that’s as comforting as it is flavourful. Whether enjoyed as a quick weeknight meal or served to impress guests, this pasta dish is sure to transport your taste buds to the sun-drenched shores of Sicily.
Pasta with Roast Eggplant Pesto
4
servings10
minutes15
minutesIngredients
80 ml extra virgin olive oil, plus extra for drizzling
2 garlic cloves, bruised
1 eggplant
1 handful of basil leaves
400 g dried short pasta such as farfalle or penne
Directions
- Place olive oil and bruised garlic in a small bowl. If time permits, cover and stand overnight to infuse. Remove garlic before use.
- Preheat oven to 200°C. Prick eggplant all over with a fork or skewer. Brush eggplant with infused oil and roast for about 30 minutes or until soft. Remove from oven, cool, and peel off skin. Roughly chop roasted eggplant.
- In a food processor, combine basil leaves with a pinch of salt and pulse briefly. Gradually add roasted eggplant and remaining infused oil while processing until just smooth. Do not over-process. Season to taste.
- Cook pasta in boiling salted water until al dente. Reserve cooking water.
- Place cooked pasta in a serving bowl and add the desired amount of pesto. For each tablespoon of pesto, add 2 tablespoons of reserved cooking water. Mix well to coat pasta evenly. Serve immediately, drizzled with extra olive oil and grated Parmesan.
Notes
- Add your favourite veggies, or serve with a side salad.
