Enjoy the taste of summer with this Italian recipe for Pasta with Trapanese Pesto, featuring grilled eggplant and sweet confit cherry tomatoes.

Pasta with Trapanese Pesto, Grilled Eggplant, and Confit Cherry Tomatoes

Enjoy the vibrant flavors of summer with Pasta with Trapanese Pesto, Grilled Eggplant, and Confit Cherry Tomatoes, a genuine first course rich in Mediterranean tastes that will surely delight everyone. In this recipe, we revisit the traditional Trapanese pesto, prepared with datterini tomatoes, almonds, pecorino cheese, and basil, enhancing it with two quintessential summer preparations: sweet and aromatic confit cherry tomatoes and light, flavorful grilled eggplant.

Perfect for a lunch on the terrace or a dinner with friends, this pasta combines the freshness of basil and lemon with the creaminess of the pesto, all with a crunchy touch provided by toasted almonds. An easy recipe that showcases simple and seasonal ingredients.

Try Pasta with Trapanese Pesto, Grilled Eggplant, and Confit Cherry Tomatoes right away and explore more delicious variations:

• Spaghetti with Trapanese Pesto
• Casarecce with Sicilian Pesto
• Rigatoni with Sun-Dried Tomato Pesto
• Linguine with Almond Pesto

Ingredients

• 400g pasta (your choice)
• 200g datterini tomatoes
• 100g almonds
• 100g pecorino cheese, grated
• 1 bunch fresh basil
• 2 medium eggplants
• 200g cherry tomatoes
• Olive oil to taste
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Begin by preparing the pesto. In a food processor, combine the datterini tomatoes, almonds, pecorino cheese, basil, and a drizzle of olive oil. Blend until you achieve a creamy consistency. Season with salt, pepper, and lemon juice to taste.
2. Next, grill the eggplant. Slice the eggplants into rounds, brush with olive oil, and grill them until tender and golden on both sides. Season with salt and pepper.
3. Prepare the confit cherry tomatoes by slowly cooking them in olive oil on low heat until they soften and their flavors intensify. Optionally, add a pinch of salt and herbs for extra flavor.
4. Cook the pasta according to the package instructions in salted boiling water. Drain and reserve a bit of pasta water.
5. In a large bowl, combine the pasta with the prepared pesto, grilled eggplant, confit cherry tomatoes, and a splash of reserved pasta water to achieve your desired consistency.
6. Toss well to combine everything and adjust seasoning. Serve hot, garnished with additional pecorino and basil if desired.

Total Time: 30 min
Cuisine: Italian