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Pesto trapanese on busiate pasta with fried aubergines

This was quick and easy to make.
Course: Main Course
Cuisine: Italian, Sicilian, Trapani
Keyword: Almonds, Aubergines, Busiate, Eggplant recipes, Pesto Trapanese
Servings: 5

Ingredients

  • 4 tbsp olive oil for frying
  • 400 g fresh cherry tomatoes
  • 200 g blanched almonds
  • handful large fresh basil leaves
  • 4 cloves garlic
  • salt and pepper to taste

For the aubergines:

  • 1 large shiny aubergine, cut into chunks
  • 100 ml olive oil
  • salt and pepper to taste

For the pasta:

  • 700 g busiate pasta but other shapes will do
  • well salted large pan of boiling water

Instructions

  • First fry the cherry tomatoes, cut in half, in the olive oil, squashing them a bit with your spoon. You want some texture to them so don't boil them down into a sauce. Set aside and let cool.
  • In a blender, add the almonds, basil, garlic, salt, pepper and cherry tomatoes with their oil. Whizz until you get a chunky salsa.

For the aubergines:

  • Fry the aubergines until crispy on the outside and soft on the inside.

For the pasta:

  • Cook the pasta until al dente in a large pot of well salted boiling water. Drain.

To assemble:

  • Add the pesto to the hot pasta and distribute the aubergine chunks on top. Serve hot family style