Creamy Pasta with Eggplant & Tomatoes From My Garden!



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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Minotola NJ 08341

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39 Comments

  1. I am going to make this but to get the bitterness out of the eggplant wouldn't it be a good idea to put the pieces in cold salt water for a half hour before baking? In order to scoop out all the seeds (where the bitterness is) a lot of the eggplant flesh would have to be thrown out too. If you soak them before baking you can get away with only removing part of the seeds and not having any bitterness.

  2. If you want your pasta water to be starchy then why did you boil the pasta in like two gallons of it? In that much water the little bit of starch the pasta releases will never make a difference.

  3. What an incredible recipe! The combination of eggplant and fresh tomatoes was simply divine, and the creamy touch of the pasta made it even more irresistible! I already want to try it at home. Congratulations, your channel is an inspiration! 👏🍝🍆🍅

  4. I love eggplant pasta, make it all the time, but I do prefer it in chunks, as I love tasting the tomato and eggplant…. I roast mine in chunks and add it the garlic and olive in the pan… I love the way you made too… pasta and vegetables is my favourite foods 😂

  5. Thank you for this! We have a surplus of tomatoes and idk what to do with them. We’re also fortunate enough to be growing our own garlic and eggplant as well 😊

  6. …they just delivered your book “At My Italian Table” today and I hopped in YouTube to kinda hear your voice and get a feel for your style…now subbed and making whipped ricotta with honey and pistachio…so fun…heard about you from Alexandra Stafford’s reference…❤💋❣️💯🍅🌶️

  7. My son was about 8 or so years old when we started watching you. He just came in from school and was like is that Mrs. Vitale 😂😂 your quesadilla recipe from years ago was his first time following a recipe and it gave him a joy for cooking that he still fully embraces at 19! Thanks for the years of tasty recipes! We are definitely making this for dinner tomorrow. Much love from Brownsville, Brooklyn ❤

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