QUICK RECIPE: CREAMY PASTA WITH EGGPLANTS AND CHERRY TOMATOES USING AIR FRYER
Discover the super-fast pasta with eggplant and cherry tomato cream, ready in 15 minutes thanks to the air fryer. Easy and super tasty.
Looking for a quick, light, and super tasty first course? This creamy pasta with eggplants and cherry tomatoes is the perfect recipe for when you’re short on time but don’t want to compromise on flavor.
Thanks to the air fryer, the eggplants become soft and flavorful in just a few minutes, without the need to fry or use multiple pans. Together with the super juicy yellow and red cherry tomatoes, they create a delicious cream that makes this dish the king of summer.
Let’s see how I made it.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Fall
Ingredients
- 28 oz pasta (I use conchiglie)
- 1 eggplant
- 7 oz cherry tomatoes (yellow and red)
- 3 tbsps olive oil
- salt
Tools
- Air fryer
- Immersion blenders
- Pot
- Cutting board
Steps
First, let’s prepare the cream: it can also be made the night before, stored in a suitable jar, and kept in the fridge for several days; it can also be frozen.
Wash and dry our vegetables thoroughly.
On a cutting board, place our eggplant: cut off the stem and the bottom part of the eggplant, divide in half, and then into rough cubes.
Take the basket of our air fryer, place baking paper (optional), and pour the cubes in.
Now move on to the cherry tomatoes: cut them in half and pour them into the air fryer.
Season with plenty of oil and a pinch of salt (the amount depends on your dietary habits).
Close the basket in the air fryer: 390°F for 15 minutes.
While the sauce is cooking, let’s move on to the pasta: place a pot on the stove with plenty of water; as soon as it boils, salt it and add the pasta. Count the minutes indicated on the package.
In the meantime, as the pasta cooks, the sauce is done: pour into the immersion blender bowl along with a ladle of cooking water: blend for a few minutes at maximum speed until everything is creamy.
The sauce is ready.
Drain the pasta al dente and pour it into a bowl, combine with the cream and (if you like) plenty of Parmesan: the QUICK RECIPE: CREAMY PASTA WITH EGGPLANTS AND CHERRY TOMATOES USING AIR FRYER is ready.
