SICILIAN PASTA WITH SICILIAN PESTO & EGGPLANTS

Sicilian pasta with Trapanese pesto and eggplant is a complete and tasty first course, as well as fragrant and colorful.

An ideal dish to prepare in summer and to accompany with a glass of good Sicilian white wine.

 

SERVINGS:2

INGREDIENTS:

• 7 oz of pasta
• 1/2 eggplant
• 2 cups of cherry tomatoes
• 16 basil leaves
• 3 tbsp of whole almonds
• 2 tbsp of salted ricotta ricotta cheese
• 4 tbsp of extra virgin olive oil
• 1 clove of garlic
• salt to taste

 

METHOD:

To make pasta with Trapanese pesto and fried eggplant, first you will need to proceed with the preparation of Trapanese pesto, which is a fresh sauce made from basil, cherry tomatoes, ricotta salata (salted ricotta cheese) and almonds.

Wash the cherry tomatoes thoroughly, remove their seeds and liquid, then transfer them to the glass of a minipimer or food processor.

Add the chopped basil leaves, chopped garlic clove, peeled almonds, tablespoons of extra virgin olive oil, tablespoons of grated salted ricotta cheese, and finally a pinch of salt.

Blend everything until you obtain a thick cream, then keep it momentarily aside.

Carefully wash the eggplant half and cut it into cubes that are not too small.

Fry the eggplant cubes in plenty of hot sunflower oil, and as soon as they are golden brown, transfer them to paper towels.

Adjust the salt and set aside.

Now proceed with cooking the fresh pasta.

Place a pot with plenty of water on the stove.

As soon as it comes to a boil, add salt (amount to taste) and cook the pasta.

 

When the pasta is al dente, drain it and dress it with the Trapanese pesto.

Top the dish with the eggplant cubes and a few fresh basil leaves.

Consume the dish immediately.