PASTA WITH EGGPLANT CREAM AND TOMATOES The first course we talk about today is one of those dishes that leaves an impression for its goodness and because it’s a dive into summer with its aromas and flavors. To prepare this recipe, we will need a few ingredients but of excellent quality, like fresh, seasonal eggplants, good cherry tomatoes, and fresh ricotta, and then preparing it will be a breeze, I assure you! But now follow me in the kitchen; I’ll show you how to make pasta with eggplant cream and tomatoes!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 1,458.79 (Kcal)
- Carbohydrates 41.43 (g) of which sugars 11.90 (g)
- Proteins 12.39 (g)
- Fat 140.34 (g) of which saturated 18.29 (g)of which unsaturated 104.34 (g)
- Fibers 4.32 (g)
- Sodium 528.74 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Eggplant Cream and Tomatoes for 4 people
- 14 oz pasta (short type like rigatoni or fusilli)
- 14 oz cherry tomatoes
- 3.5 oz robiola cheese
- 1 eggplant
- as needed vegetable oil (for frying)
- 10 leaves basil
- 3 tbsp extra virgin olive oil
- as needed salt
Useful Tools for Cooking Pasta with Eggplant Cream and Tomatoes
- 1 Iron Pan
- 1 Immersion Blender
Preparation of Pasta with Eggplant Cream and Tomatoes
The first step to prepare this recipe is to wash the eggplant, dry it, and cut it into cubes. Then we fry it in plenty of vegetable oil (always remember to do the toothpick test to check the correct temperature of the oil) and then set aside allowing the eggplant to dry on absorbent paper.
Wash and dry the cherry tomatoes, then in a large frying pan, add the oil and quickly sauté the cherry tomatoes seasoning them with a pinch of salt.
In the meantime, plunge the pasta into plenty of salted water, but remember to drain it one or two minutes before the cooking time indicated on the package because we will finish cooking it in the pan with the sauce.
As soon as the cherry tomatoes are soft, turn off the heat and transfer them to the immersion blender jug, add the robiola, half of the fried eggplant, a good amount of basil leaves and blend until you get a smooth cream (if it turns out too thick, add a little pasta cooking water).
Drain the pasta and transfer it to the frying pan, toss for a minute over very low heat (also in this phase, keep some pasta cooking water aside to add if the cream dries out too much) and plate garnishing with the remaining fried eggplant cubes and a few basil leaves.
An Extra Tip:
* For those who do not like the taste of robiola, it can be replaced with the same weight of ricotta;
* To make the recipe even more delightful, once on the plate, garnish with almond slices;
* This recipe contains affiliate links.
