Spaghettini with Pesto Tomatoes and Grilled Eggplant

Spaghettini with Pesto Tomatoes and Grilled Eggplant

Spaghettini with Pesto Tomatoes and Grilled Eggplant


1 hour

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • 2 medium garlic cloves, smashed
  • 2 cups (loosely packed) basil leaves, coarsely chopped
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 pint each red and yellow cherry tomatoes, halved or quartered
  • One 1 1/4-pound eggplant, sliced 1/2 inch thick lengthwise or crosswise
  • 6 ounces ricotta salata, sliced 1/4 to 1/3 inch thick
  • 3/4 pound spaghettini
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