Spaghettini with Pesto Tomatoes and Eggplant Recipe

Spaghettini with Pesto Tomatoes and Eggplant Recipe

How To Make Spaghettini with Pesto Tomatoes and Grilled Eggplant

This hearty and piquant spaghettini dish is tossed with delicious pesto, cherry tomatoes, and served with pesto-brushed grilled eggplants.

Preparation: 10 minutes
Cooking: 1 hour
Stand Time: 15 minutes
Total: 1 hour 25 minutes



  • 2clovesmedium garlic
  • 2cupsbasil leaves,loosely packed
  • ¾cupextra-virgin olive oil,plus an additional 2 tbsp
  • salt and freshly ground pepper
  • 1pintred and yellow cherry tomatoes,(each)
  • lbeggplant
  • 6ozricotta salata
  • ¾lbspaghettini


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

  2. Add the chopped basil in 2 batches and pound to a coarse paste.

  3. Stir in ¾ cup of olive oil.

  4. Season the pesto with salt and pepper, then transfer all but 3 tablespoons to a large bowl.

  5. Add the yellow and red cherry tomatoes to the bowl.

  6. Season with salt and pepper, and let stand for 15 minutes.

  7. Meanwhile, light a grill.

  8. Brush the eggplant with the remaining 2 tablespoons of olive oil and season lightly with salt.

  9. Grill the eggplant over a medium-hot fire, turning occasionally, for 8 to 10 minutes until tender and browned.

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

  11. Transfer to a plate and cover loosely with foil

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

  13. Add to the plate with the eggplant

  14. In a large pot of boiling salted water, cook the spaghettini until al dente.

  15. Reserve 2 tablespoons of the cooking water; drain the pasta, and transfer to a large bowl.

  16. Add the pesto-marinated tomatoes and the reserved cooking water, and toss well.

  17. Season with salt and pepper.

  18. Arrange the eggplant on plates and top with the spaghettini.

  19. Garnish with the ricotta salata and serve.


  • Calories: 537.88kcal
  • Fat: 31.91g
  • Saturated Fat: 6.30g
  • Monounsaturated Fat: 20.87g
  • Polyunsaturated Fat: 3.43g
  • Carbohydrates: 52.09g
  • Fiber: 5.71g
  • Sugar: 6.50g
  • Protein: 12.43g
  • Cholesterol: 14.46mg
  • Sodium: 638.81mg
  • Calcium: 105.18mg
  • Potassium: 549.78mg
  • Iron: 1.73mg
  • Vitamin A: 80.81µg
  • Vitamin C: 11.82mg
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