Pasta Recipe
Spaghetti tossed in a Sun-Dried Tomato Presto, Fried Local Eggplant topped w/ Mozzarella, Basil, Calabrian Chili Oil, and Grated Manchego.
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Ingredients
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Pasta Dish Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
- 2
- 3
Cook the Pasta
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve some pasta water, then drain.
- 4
Make the Sun-Dried Tomato Pesto
In a food processor, combine sun-dried tomatoes, basil, olive oil, salt, and black pepper. Blend until smooth. If needed, add reserved pasta water to reach desired consistency.
- 5
Combine Everything
In a large bowl, toss the cooked spaghetti with the sun-dried tomato pesto. Add the fried eggplant and mix gently.
- 6
Serve
Plate the pasta, top with mozzarella, a drizzle of Calabrian chili oil, and sprinkle with grated Manchego. Garnish with fresh basil.