Pasta with Sicilian Pesto and Fried Eggplant

Name: Pasta with Sicilian Pesto and Fried Eggplant
Total time: 240 s
Yield: Serves 4 servings
Ingredients: 10 Piccadilly tomatoes; 4 basil leaves; 4 anchovy fillets; 1 handful grated cheese (such as Parmesan or Pecorino); 1 eggplant; Extra virgin olive oil; Salt and pepper

Malito Daniela @cook_14545883

Sicilia

Pasta with Sicilian pesto and fried eggplant
A delicious summer pasta dish that can be enjoyed hot or cold—perfect for summer dinners or a light, quick meal after a day at the beach or in the sun.

Malito Daniela @cook_14545883

Sicilia

Pasta with Sicilian pesto and fried eggplant
A delicious summer pasta dish that can be enjoyed hot or cold—perfect for summer dinners or a light, quick meal after a day at the beach or in the sun.

Saved

Ingredients

Serves 4 mins

Serves 4 servings

10Piccadilly tomatoes
4basil leaves
4anchovy fillets
1 handfulgrated cheese (such as Parmesan or Pecorino)
1eggplant
Extra virgin olive oil
Salt and pepper
Main course

Saved

Steps

Serves 4 mins

1

Wash the tomatoes and roughly chop them, then place them in the cup of an immersion blender.
2

Add the garlic, anchovies, basil, cheese, a drizzle of extra virgin olive oil, salt, and pepper to the tomatoes. Blend until you get a thick, creamy sauce.
3

Cut the eggplant into cubes and soak them in salted water to remove bitterness. Drain well, then fry in a little extra virgin olive oil.
4

Drain the fried eggplant. Meanwhile, cook the pasta in salted water until al dente.
5

Drain the pasta and toss it in a pan with the eggplant. Remove from heat, add the Sicilian pesto, toss to combine, and serve.
6

Your pasta is ready to serve and can be enjoyed either hot or cold.