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Trofie with Eggplant, Tomatoes and Pesto

Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 lb Trofie Pasta
  • 1 1/2 cups cherry tomatoes
  • 1 Eggplant
  • Basil to taste
  • Extra virgin olive oil as needed
  • Gops to taste

FOR THE PESTO WITHOUT GARLIC

  • 2-3 cups fresh basil leaves
  • 1/2 cup pine nuts
  • 2/3 cup Pecorino cheese
  • 1/2 cup Parmigiano Reggiano
  • 1 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions
 

  • Bring to boil a pot of water for you pasta and while the water is coming up to a boil.

First make the pesto without garlic:

  • Wash your basil well in cold water, then dry.
  • In your food processor add half of the basil leaves, pignoli seeds and olive oil, Pulse for a few seconds.
  • Then add the rest of the basil leaves and both cheeses.
  • Pulse for 10-15 seconds, and keep pulsing until everything is emulsified, adding some olive oil if needed.
  • Taste the pesto and add salt to taste, set aside.

Second Make the eggplant and tomatoes:

  • Wash and dry the eggplant, then cut first into slices and then into cubes, and set aside.
  • Wash your cherry tomatoes and dry them as well, then halve them and set aside.
  • In a skillet over medium-high heat, drizzle some olive oil.
  • Add the eggplant cubes and and brown them for 5 minutes.
  • Then add the cherry tomatoes, a pinch of gops and mix well.
  • Add some water to your eggplant and tomato mixture if it is too dry, once they vegetables are finished cooking turn the heat down to simmer.
  • Once the water for the pasta is ready, add your trofie and cook to manufactures directions. If using fresh cook for about 4 minutes.
  • Drain the pasta directly into the eggplant and tomato mixture.
  • Now add the pesto on top of the pasta and sauté the pasta to mix.

If you love pesto, check out my Pesto alla Genovese.

And also a Variation of Pesto made with Pistacchios!

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