Tagliatelle with aubergines, pesto and tomatoes
Tagliatelle with aubergines, pesto and cherry tomatoes is a creamy and enveloping summer first course made with seasonal vegetables.
Ingredients
- Tagliatelle 300 g
- Multicoloured cherry tomatoes 200 g
- Aubergines 180 g
- Basil q.s.
- Salt up q.s.
- Water 120 g
- Basil 50 g
- Pine nuts 30 g
- Pecorino cheese 15 g
- Parmesan Cheese PDO 15 g
- Salt up q.s.
Doses for: 4 people
Difficulty: Easy
Cost: Medium
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Directions
To make tagliatelle with aubergines, pesto and cherry tomatoes, first make the pesto without garlic according to the instructions in our sheet. Wash and dry the aubergines, then trim them and cut them first into slices and then into cubes. Take care of the cherry tomatoes: after washing and drying them, cut them in half.
Heat a little olive oil in a pan, pour in the aubergines and brown them on a medium heat for 5 minutes. Add the cherry tomatoes, salt and pepper and stir.
Scent the sauce with the washed and dried basil leaves and add approx. 120 g water. Cook for about 10 to 15 minutes, or until the water has dried up and the aubergines are cooked, and turn off the heat. In the meantime, place a pot filled with salted water on the stove, which will be used for cooking the pasta.
Cook the noodles al dente. Drain the pasta directly into the sauce, adding a ladleful of cooking water.
At this point, add the pesto and toss the pasta for a few minutes to mix and season. Serve the tagliatelle with aubergines, pesto and cherry tomatoes piping hot.
