Spaghettini with Pesto Tomatoes and Grilled Eggplant

Name: Spaghettini with Pesto Tomatoes and Grilled Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters (loosely packed) basil leaves, coarsely chopped; 567 grams eggplant, sliced 1/2 inch thick lengthwise or crosswise; 2 mediums garlic cloves, smashed; 177 milliliters extra-virgin olive oil; 170 grams ricotta salata, sliced 1/4 to 1/3 inch thick; 6 servings Salt and freshly ground pepper; 340 grams spaghettini; 1 pint each red and yellow cherry tomatoes, halved or quartered

Spaghettini with Pesto Tomatoes and Grilled Eggplant might be just the main course you are searching for. This recipe serves 6. One serving contains 537 calories, 13g of protein, and 32g of fat. Head to the store and pick up cherry tomatoes, spaghettini, olive oil, and a few other things to make it today. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a mortar, pound the garlic to a very coarse paste with a pestle.

Ingredients you will need

Garlic

Equipment you will use

Mortar And Pestle

Add the chopped basil in 2 batches and pound to a coarse paste. Stir in 3/4 cup of the olive oil. Season the pesto with salt and pepper, then transfer all but 3 tablespoons to a large bowl.

Ingredients you will need

Salt And Pepper

Olive Oil

Basil

Pesto

Equipment you will use

Bowl

Add the yellow and red cherry tomatoes to the bowl. Season with salt and pepper and let stand for 15 minutes.

Ingredients you will need

Cherry Tomato

Salt And Pepper

Equipment you will use

Bowl

Meanwhile, light a grill.

Equipment you will use

Grill

Brush the eggplant with the remaining 2 tablespoons of olive oil and season lightly with salt. Grill the eggplant over a medium-hot fire, turning occasionally, until tender and browned, 8 to 10 minutes.

Ingredients you will need

Olive Oil

Eggplant

Salt

Equipment you will use

Grill

Brush the eggplant with 2 tablespoons of the reserved pesto and grill for 30 seconds longer per side.

Ingredients you will need

Eggplant

Pesto

Equipment you will use

Grill

Transfer to a plate and cover loosely with foil.

Equipment you will use

Aluminum Foil

Brush the ricotta salata with the remaining tablespoon of reserved pesto and grill until the cheese is lightly charred, about 30 seconds per side.

Ingredients you will need

Ricotta Salata Cheese

Cheese

Pesto

Equipment you will use

Grill

Add to the plate with the eggplant.

Ingredients you will need

Eggplant

In a large pot of boiling salted water, cook the spaghettini until al dente. Reserve 2 tablespoons of the cooking water; drain the pasta and transfer to a large bowl.

Ingredients you will need

Spaghettini

Pasta

Water

Equipment you will use

Bowl

Pot

Add the pesto-marinated tomatoes and the reserved cooking water and toss well. Season with salt and pepper. Arrange the eggplant on plates and top with the spaghettini.

Ingredients you will need

Salt And Pepper

Spaghettini

Eggplant

Tomato