Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

Name: Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)
Ingredients: 3 cups Italian Caputo "00" flour; 1 ⁄ 2 cup extra-virgin olive oil; 1 small eggplant, trimmed; Kosher salt; 1 ⁄ 4 cup olive oil; 8 whole canned tomatoes, drained; 1 tbsp. thyme leaves; 4 garlic cloves, minced; 3 ⁄ 4 cup whole almonds, finely chopped; 1 ⁄ 2 cup loosely packed basil leaves, torn into 1/2-inch pieces by hand, plus more to garnish; 5 tbsp. extra-virgin olive oil; Freshly ground black pepper; 1 ⁄ 2 cup plain bread crumbs

www.saveur.com

This corkscrew pasta recipe includes a pesto made with almonds, a staple of savory North African dishes.

View Original

Share this recipe:

Ingredients

3 cups Italian Caputo "00" flour
1⁄2 cup extra-virgin olive oil
1 small eggplant, trimmed
Kosher salt
1⁄4 cup olive oil
8 whole canned tomatoes, drained
1 tbsp. thyme leaves
4 garlic cloves, minced
3⁄4 cup whole almonds, finely chopped
1⁄2 cup loosely packed basil leaves, torn into 1/2-inch pieces by hand, plus more to garnish
5 tbsp. extra-virgin olive oil
Freshly ground black pepper
1⁄2 cup plain bread crumbs