Venture into the heart of Italian cuisine with this delightful Spaghettini with Pesto, Tomatoes, and Eggplant recipe. This dish captivates your taste buds with its delicate balance of flavors, from the vibrant pesto to the lush tomatoes and the savory eggplant. It's a comforting, homey meal that's perfect for an intimate dinner or a family gathering.
This recipe calls for Ricotta Salata, a unique ingredient that you might not usually find in your pantry. It's a pressed, salted, and aged variety of ricotta cheese and it has a firm texture and salty taste, which perfectly complements the other flavors in this recipe. If you can't find Ricotta Salata at your local supermarket, you can substitute it with Feta or any other dry, crumbly cheese.
Essential Ingredients for Spaghettini with Pesto, Tomatoes, and Eggplant
Garlic: A staple in Italian cooking, lending its pungent flavor to the pesto.
Basil leaves: They form the base of the pesto giving it a fresh, herbal aroma.
Extra-virgin olive oil: Enhances the overall flavor and helps in binding the pesto.
Salt and freshly ground pepper: Used to season and enhance the flavor of the dish.
Cherry tomatoes: Adds a sweet and tart flavor which balances the richness of the pesto and eggplant.
Eggplant: It's grilled to perfection, adding a smoky flavor and hearty texture to the dish.
Ricotta Salata: Adds a touch of saltiness and a unique texture.
Spaghettini: A thinner variety of spaghetti, it perfectly absorbs the pesto and provides a delicate base for the dish.
One reader, Aurore Power says:
This spaghettini recipe is a game-changer! The combination of fresh pesto, juicy tomatoes, and grilled eggplant creates a burst of flavors. It's a delightful dish that's both satisfying and refreshing. The ricotta salata adds a perfect finishing touch. I highly recommend trying this recipe for a delightful dining experience.
Techniques Required for Making Spaghettini With Pesto, Tomatoes, and Eggplant
How to make pesto: Pound garlic and basil in a mortar to a coarse paste, then stir in olive oil and season with salt and pepper.
How to grill eggplant: Brush eggplant with olive oil, season with salt, and grill over medium-hot fire until tender and browned, then brush with pesto and grill for additional flavor.
How to grill ricotta salata: Brush ricotta salata with pesto and grill until lightly charred for added smoky flavor.
How to cook spaghettini: Boil spaghettini in salted water until al dente, then toss with pesto-marinated tomatoes and reserved cooking water.
How to serve: Arrange grilled eggplant on plates, top with spaghettini, garnish with grilled ricotta salata, and serve.
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.
Serves:
Ingredients
- 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)
- 1¼lbeggplant
- 6ozricotta salata
- ¾lbspaghettini
Instructions
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In a mortar, pound the garlic to a very coarse paste with a pestle.
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Add the chopped basil in 2 batches and pound to a coarse paste.
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Stir in ¾ cup of olive oil.
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Season the pesto with salt and pepper, then transfer all but 3 tablespoons to a large bowl.
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Add the yellow and red cherry tomatoes to the bowl.
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Season with salt and pepper, and let stand for 15 minutes.
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Meanwhile, light a grill.
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Brush the eggplant with the remaining 2 tablespoons of olive oil and season lightly with salt.
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Grill the eggplant over a medium-hot fire, turning occasionally, for 8 to 10 minutes until tender and browned.
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Brush the eggplant with 2 tablespoons of the reserved pesto and grill for 30 seconds longer per side.
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Transfer to a plate and cover loosely with foil
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Brush the ricotta salata with the remaining tablespoon of reserved pesto and grill until the cheese is lightly charred, about 30 seconds per side
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Add to the plate with the eggplant
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In a large pot of boiling salted water, cook the spaghettini until al dente.
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Reserve 2 tablespoons of the cooking water; drain the pasta, and transfer to a large bowl.
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Add the pesto-marinated tomatoes and the reserved cooking water, and toss well.
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Season with salt and pepper.
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Arrange the eggplant on plates and top with the spaghettini.
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Garnish with the ricotta salata and serve.
Nutrition
- 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
Technique Tip for Preparing Spaghettini With Pesto
When grilling eggplant, it's important to keep a close eye on it as it can go from perfectly grilled to burnt in a matter of seconds. The ideal texture is tender and slightly charred. Also, brushing the eggplant with pesto before the final grilling not only adds flavor but also helps to create a nice crust. Remember, the key to a flavorful dish is seasoning at every step, so don't forget to season the eggplant before grilling.
Time-Saving Tips for Preparing This Spaghettini Recipe
Prep ahead: Prepare the pesto, grill the eggplant, and marinate the tomatoes a day in advance to save time on the day of cooking.
Use store-bought pesto: If you're short on time, consider using store-bought pesto instead of making it from scratch.
Multitask: While the eggplant is grilling, start boiling the water for the spaghettini to save time.
Quick-cook pasta: Opt for quick-cook spaghettini to reduce the overall cooking time.
Batch cooking: Consider making a larger batch of pesto and storing it in the fridge for future use to save time on prep.
Substitute Ingredients For Spaghettini with Pesto Tomatoes and Eggplant Recipe
- garlic - Substitute with shallots: Shallots have a mild, sweet flavor that can provide a similar aromatic base to the dish.
- basil leaves - Substitute with arugula: Arugula has a peppery flavor that can add a unique twist to the pesto while still providing a fresh, green element.
- extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable alternative for cooking and dressing the dish.
- salt and freshly ground pepper - Substitute with lemon zest and red pepper flakes: Lemon zest can add a bright, citrusy flavor, while red pepper flakes can provide a hint of heat and complexity.
- red and yellow cherry tomatoes - Substitute with sundried tomatoes: Sun-dried tomatoes offer a concentrated sweetness and tanginess that can elevate the flavor profile of the dish.
- eggplant - Substitute with zucchini: Zucchini can provide a similar texture and absorb the flavors of the dish while adding a subtle, fresh taste.
- ricotta salata - Substitute with feta cheese: Feta cheese can offer a tangy and salty flavor that complements the other ingredients in the recipe.
- spaghettini - Substitute with linguine: Linguine has a similar thin shape and texture, making it a suitable alternative for this recipe.
Presenting Spaghettini With Pesto, Tomatoes, and Eggplant
Elevate the plating: When presenting the spaghettini with pesto, tomatoes, and eggplant, focus on creating an elegant and visually appealing presentation. Consider using edible flowers or microgreens to add a pop of color and freshness to the dish.
Incorporate height and layers: Create visual interest by layering the components of the dish. Place the grilled eggplant slices in a slightly overlapping manner, allowing the spaghettini to cascade gracefully over the eggplant. This adds dimension and sophistication to the plating.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the dish to stand out. Avoid overcrowding the plate and let the elements breathe, enhancing the overall aesthetic appeal.
Focus on precision and symmetry: Pay attention to the placement of each component. Aim for symmetrical arrangements to showcase attention to detail and precision in the presentation.
Incorporate elegant serving ware: Choose porcelain or ceramic plates to present the dish. The clean and classic look of white dinnerware will provide a sophisticated backdrop for the colorful spaghettini, pesto, tomatoes, and eggplant.
Garnish with a drizzle of pesto: Before serving, delicately drizzle a small amount of pesto around the edge of the plate. This not only adds a touch of flavor but also enhances the overall visual appeal of the dish.
Consider the use of tweezers: For meticulous placement of garnishes or delicate components, consider using tweezers to ensure precision and finesse in the final presentation.
Add a finishing touch: Just before serving, sprinkle a pinch of sea salt flakes over the dish to provide a subtle contrast and a burst of flavor, elevating the overall dining experience.
Essential Tools for Making Spaghettini With Pesto
- Mortar and pestle: A mortar and pestle are used to grind and crush ingredients, such as garlic and basil, to create a coarse paste for the pesto.
- Grill: The grill is used to cook the eggplant and char the ricotta salata, adding a smoky flavor to the dish.
- Large bowl: A large bowl is used to mix the pesto with the tomatoes and to toss the cooked spaghettini with the pesto-marinated tomatoes.
- Plate: Plates are used to serve the finished dish, arranging the grilled eggplant and topping it with the spaghettini.
- Tongs: Tongs are used to turn the eggplant and ricotta salata while grilling to ensure even cooking and charring.
- Large pot: A large pot is used to boil the spaghettini until al dente before tossing it with the pesto-marinated tomatoes.
- Grilling brush: A grilling brush is used to brush the eggplant and ricotta salata with the reserved pesto before grilling, adding flavor and preventing sticking.
How To Store and Freeze Spaghettini With Pesto, Tomatoes, and Eggplant
- To store leftover spaghettini with pesto, tomatoes, and eggplant, allow the dish to cool completely to room temperature before transferring it to an airtight container.
- Refrigerate the leftover pasta for up to 3-4 days. The flavors will meld together and intensify over time, making it a delicious option for a quick lunch or dinner.
- If you want to freeze the dish, it's best to freeze the components separately:
- Pesto: Transfer the pesto to a freezer-safe container or ice cube tray. Cover the surface with a thin layer of olive oil to prevent oxidation. Freeze for up to 3 months.
- Eggplant: Grill the eggplant as directed, then allow it to cool completely. Place the slices on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen eggplant to a freezer-safe bag or container and store for up to 2 months.
- Tomatoes: Cherry tomatoes do not freeze well due to their high water content. It's best to use them fresh or store them in the refrigerator for a few days.
- Spaghettini: Cook the pasta al dente, then toss it with a small amount of olive oil to prevent sticking. Allow it to cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.
- To reheat frozen components, thaw them in the refrigerator overnight.
- Reheat the spaghettini in a pot of boiling water for 1-2 minutes, or until heated through.
- Warm the eggplant in a preheated oven or on a grill pan until heated through.
- Toss the thawed pesto with the warm pasta and add fresh tomatoes before serving.
- While freezing the components separately allows for more flexibility, keep in mind that the texture of the eggplant and pasta may change slightly after freezing and reheating.
How To Reheat Leftover Spaghettini With Pesto
Preheat your oven to 350°F (175°C). Place the leftover spaghettini in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes or until heated through. This method helps to retain the moisture in the pasta and prevents it from drying out.
For a quicker reheating option, use your microwave. Place the leftover spaghettini in a microwave-safe dish and add a splash of water or olive oil to prevent the pasta from drying out. Cover the dish with a microwave-safe lid or plastic wrap and heat on high for 1-2 minutes, stirring halfway through.
If you want to reheat the spaghettini on the stovetop, place it in a large skillet or sauté pan over medium heat. Add a small amount of olive oil or water to the pan to prevent the pasta from sticking. Stir the pasta frequently until it is heated through, about 5-7 minutes.
To maintain the texture and flavor of the pesto, tomatoes, and eggplant, reheat them separately from the spaghettini. Place the vegetables in a skillet over medium heat and cook until they are warmed through, stirring occasionally. Once the pasta and vegetables are heated, combine them in a serving dish and toss gently to mix.
If the leftover spaghettini seems dry after reheating, add a small amount of reserved pasta water, olive oil, or fresh pesto to help moisten the dish and enhance the flavors.
Random Fact About Spaghettini With Pesto, Tomatoes, and Eggplant
Pesto is a versatile sauce that can be used in various dishes, such as pasta, sandwiches, and salads. It is traditionally made with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese.
Is Making Spaghettini With Pesto at Home Economical?
The cost-effectiveness of this spaghettini with pesto, tomatoes, and eggplant recipe largely depends on the availability and cost of ingredients. Basil and ricotta salata can be pricier, impacting the overall cost. However, the dish's use of seasonal tomatoes and eggplant can balance the expenses. The approximate cost for a household of four people can range from $20-$25, earning a 7/10 rating for taste and nutritional value.
Is This Spaghettini Dish Healthy or Unhealthy?
The spaghettini with pesto, tomatoes, and eggplant recipe is a relatively healthy dish with some room for improvement. The recipe incorporates several nutritious ingredients, such as basil, garlic, tomatoes, and eggplant, which provide essential vitamins, minerals, and antioxidants. The use of whole grain spaghettini would further enhance the dish's nutritional value by adding fiber and complex carbohydrates.
However, the recipe also includes a significant amount of olive oil and ricotta salata, which are high in calories and saturated fat. While olive oil is a healthier fat option, consuming excessive amounts can still contribute to weight gain and other health issues. Additionally, the recipe does not specify the serving size, making it difficult to gauge the overall calorie and nutrient intake per portion.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the pesto and for brushing the eggplant. Instead, use a light coating of oil or opt for cooking spray to minimize added fat.
- Replace the ricotta salata with a lower-fat cheese alternative, such as part-skim mozzarella or feta, to reduce the overall saturated fat content.
- Incorporate additional vegetables into the dish, such as roasted red peppers, zucchini, or spinach, to increase the fiber and nutrient content while adding volume and variety to the meal.
- Use whole grain or legume-based spaghettini to boost the fiber and protein content of the dish, promoting feelings of fullness and supporting digestive health.
Editor's Thoughts on This Spaghettini With Pesto Recipe
The recipe for spaghettini with pesto, tomatoes, and eggplant is a delightful combination of fresh flavors and textures. The use of grilled eggplant and charred ricotta salata adds a smoky depth to the dish, complementing the vibrant pesto-marinated tomatoes. The balance of flavors is well-executed, and the recipe offers a satisfying and visually appealing presentation. It's a wonderful dish that showcases the versatility of eggplant and the classic appeal of pesto, making it a delightful addition to any culinary repertoire.
Enhance Your Spaghettini with Pesto Tomatoes and Eggplant Recipe with These Unique Side Dishes:
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Why trust this Spaghettini with Pesto Tomatoes and Eggplant Recipe:
This recipe offers a delightful fusion of flavors and textures, showcasing the vibrant freshness of basil leaves and the rich, smoky notes of grilled eggplant. The homemade pesto is crafted with care, infusing the dish with aromatic garlic and the luxurious silkiness of extra-virgin olive oil. The burst of sweetness from the red and yellow cherry tomatoes complements the savory elements, while the grilled ricotta salata adds a delightful charred essence. With each ingredient carefully selected and expertly prepared, this dish promises a symphony of flavors that will captivate your palate.
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