Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Sicilian Aubergine Pesto
Discover the delightful recipe for pasta with Sicilian aubergine pesto—a fresh dish bursting with Mediterranean flavours!
📖 What is it
Discover the delightful recipe for pasta with Sicilian aubergine pesto—a fresh dish bursting with Mediterranean flavours!
🛒 Ingredients
- ✓ 320g pasta of your choice
- ✓ 2 medium aubergines
- ✓ 50g peeled almonds
- ✓ 40g grated Sicilian pecorino PDO
- ✓ A few fresh marjoram leaves
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
- ✓ Freshly ground black pepper, to taste
📊 Nutritional Information
Dive into the authentic tastes of Sicily with this aubergine pesto pasta, a first course that tells tales of sun-drenched lands and Mediterranean aromas. Roasted until tender and silky, the aubergines blend beautifully with crunchy almonds, savoury pecorino cheese, and a fresh hint of marjoram, creating a creamy, characterful sauce perfect for warm summer days.
👨🍳 Preparation
- 1
Wash and peel the aubergines, then slice them and sprinkle with salt. Leave them to rest in a colander for 20 minutes to draw out excess moisture.
- 2
Rinse and pat dry with kitchen paper, then chop into pieces and spread out on a baking tray lined with parchment paper.
- 3
Roast in the oven at 160°C for 30-35 minutes until soft and golden.
- 4
Meanwhile, make the pesto: blitz the almonds and marjoram, gradually adding olive oil until you achieve a coarse texture.
- 5
Add the roasted aubergines, pecorino, salt, and pepper, then blend again until smooth and creamy.
- 6
Cook the pasta in plenty of salted water, drain it al dente, and toss with the pesto, adding a splash of the cooking water to bring it all together.
- 7
Serve with a sprinkle of pecorino and a few fresh marjoram leaves.
💡 Tips and Variations
- •
For a flavour boost, try adding a pinch of fresh chilli or some chopped sun-dried tomatoes to the pesto.
- •
Swap pecorino for ricotta salata if you prefer a milder, creamier twist.
- •
Use toasted almonds to enhance the crunch and aroma of the pesto.
- •
For a vegan version, omit the cheese and replace it with nutritional yeast for a savoury note.
- •
The secret to perfect pesto is slow-roasting the aubergines to preserve their natural sweetness and softness.
📦 Storage
- • Store the aubergine pesto in an airtight container, drizzling a little extra virgin olive oil on top to keep it fresh and vibrant, and keep it in the fridge for up to 3 days.
- • For longer storage, portion the pesto into small jars and freeze—it will keep its flavour for around 2 months.
- • The dressed pasta is best enjoyed straight away, but you can keep leftovers in the fridge for a day, gently reheating with a splash of olive oil before serving.
🍷 Pairing
To accompany this aubergine pesto pasta, opt for a Sicilian red wine like Nero d’Avola—young and fruity, it balances the creaminess beautifully. Particularly, a Nero d’Avola from the Vittoria or Pachino regions will elevate those Mediterranean flavours. Alternatively, a fruity Sicilian Frappato or a robust Tuscan Chianti Classico make excellent choices for those seeking something a bit different.
Making this aubergine pesto pasta brings a little slice of Sicily right to your table, with simple ingredients steeped in history and flavour. It’s a wonderful way to reconnect with the heart of Mediterranean cooking in its most genuine and satisfying form. Do give it a go, and don’t forget to share this delicious dish with your loved ones—there’s nothing quite like good food to bring everyone together.
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