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Holding onto the flavors of summer with this scrumptious, creamy pasta I just know you’re going to love! Growing up, there were no shortage of eggplant recipes are throughout the summer, simply because they grow so abundantly and Italians really pride themselves on that whole “farm to table” eating concept. Nonna has always had a full garden, for as long as I can remember, tomato plants galore, eggplant, squash, peppers and much more. Now that I’m an adult, I follow suit and there’s nothing more rewarding than to walk out to my garden and grab fresh produce to turn into something delicious. This pasta dish is a great example of that!
RECIPE:
10oz of Rigatoni or Ziti (measured uncooked)
2 Medium Eggplants, cut in half lengthwise
Olive Oil
2 Cloves of Garlic, smashed and peeled
2 cups of Cherry Tomatoes, halved
Fresh Basil
1/4 cup of Slivered Almonds
1/2 cup of Grated Parm or a couple chunks cut off
Salt and Pepper to taste
Printable recipe: http://www.laurainthekitchen.com
Instagram: @mrsvitale
00:00 – Intro
00:42 – Get Eggplants Cooking
02:05 – Cook Cherry Tomatoes
04:02 – Cook Pasta
05:42 – Blend Sauce
07:04 – Finish pasta
08:03 – Dig In
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