Today’s recipe for a first course: pasta with eggplants and cherry tomato cream.
The ingredients we find this time of year are truly exceptional and with little effort, we can create delicious dishes to enjoy both for a family lunch and during a casual dinner with friends, without too much fuss.
Pasta with eggplants and cherry tomato cream is easy to prepare, with small cubed eggplants cooked in a pan and cherry tomatoes cooked in an air fryer, resulting in an amazing combination with a sublime color and aroma.
Excellent to serve to our guests right after an appetizer of zucchini pastry and before a light main course such as rabbit stew or some tasty meatballs. Surely, the peach dessert can’t be missed, as well as some cookies to enjoy with coffee.
But now let’s see step by step how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for the pasta with eggplants
- 12 oz pasta
- 1 medium eggplant (1 medium)
- 1 1/2 cups cherry tomatoes
- 2 leaves basil
- 2 cloves garlic
- 1 pinch oregano
- to taste salt
- to taste olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Air Fryer
- 1 Immersion Blender
Let’s prepare the pasta with eggplants together
Take the cherry tomatoes, remove 3 or 4 from the stem and leave the others attached and wash them. Cut those detached in half and leave the others whole, place them in the air fryer making sure the cut ones are facing up, then season them with a drizzle of olive oil, a pinch of salt, a sprinkle of oregano, and one clove of garlic. Cook at a temperature of 340°F for 40 minutes.
Take the whole ones, remove the stems, and pour them into the blender cup with all the juices created, then blend them until a homogeneous sauce is obtained. Set aside those cut in half.
Wash the eggplant and dice it into small cubes. In a non-stick pan, pour a drizzle of oil and add a clove of garlic, let it heat up, and add the eggplant cubes, salt, and start cooking them over medium-high heat.
Add two torn basil leaves to the eggplants, lower the heat slightly, and let the eggplants cook with a lid on. If they become too dry, add a bit of water.
Meanwhile, cook the pasta in plenty of salted water, drain it two to three minutes before the end of cooking, and finish cooking it in the eggplant pan, adding a ladle of pasta cooking water.
Now add the previously made cherry tomato sauce and the cut cherry tomatoes to the pasta, stir, and the pasta is ready to be served.
A Riccia’s Advice
You can prepare the cherry tomato sauce beforehand and store it in the freezer in portions that suit you to make the preparation of pasta with eggplants faster.
