Simple Garlic Pasta
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Spaghettini with Pesto Tomatoes and Grilled Eggplant
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
Instructions
Spaghettini with Pesto Tomatoes and Grilled Eggplant serves 6 original recipe by Food & Wine.
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