Paccheri alla Crema di Melanzane, or Paccheri with Creamy Eggplant, is a vibrant and flavorful pasta dish that beautifully showcases the versatility of eggplant. This recipe transcends the typical summer pasta salad, offering a rich and satisfying experience thanks to a creamy eggplant sauce that’s surprisingly easy to make. The smoky sweetness of roasted eggplant perfectly complements the bright acidity of cherry tomatoes, creating a harmonious balance of textures and tastes. Imagine tender paccheri pasta coated in a luscious, velvety sauce, punctuated by bursts of juicy tomatoes and fragrant basil.
This stunning dish is perfect for a warm evening, impressing guests or simply treating yourself to a delicious homemade meal. Forget complicated techniques and lengthy preparation times; this recipe is surprisingly straightforward. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions below.
Tools Needed
- Pan
- Bowl
- Blender
Ingredients
- Eggplant: 300g
- Olive oil
- Garlic: 1 clove + ½ clove
- Basil leaves: 4-6 leaves
- Salt
- Cherry tomatoes: 150g
- Oregano
- Ricotta cheese (sheep or cow): 100g
- Paccheri pasta: 200g
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Tomato Sauces
- Wash and dice the eggplant into small cubes.
- Sauté the eggplant in olive oil with ½ clove of garlic, salt, and 2 basil leaves over high heat until golden brown (no need to add water).
- In a separate pan, sauté cherry tomatoes with 1 clove of garlic, salt, and oregano for 5-8 minutes until they release their sauce.
Step 2. Create the Creamy Eggplant Sauce
- Blend the cooked eggplant (reserve some for garnish), ricotta cheese, salt, 2 basil leaves, and a tablespoon of water until smooth and creamy. Add more water if needed to achieve desired consistency.
Step 3. Cook the Pasta and Combine
- Cook paccheri pasta al dente. Reserve some pasta water before draining.
- Add the pasta to the eggplant cream, along with a little pasta water to adjust the consistency. Mix well.
Step 4. Garnish and Serve
- Garnish with the reserved eggplant cubes and cherry tomatoes, and fresh basil leaves.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use fresh basil for the best flavor.
- Adjust the amount of cooking water added to the cream for your preferred consistency.
Nutrition
- N/A
FAQs
1. Can I use other types of pasta instead of paccheri?
Yes! Rigatoni, penne, or even larger shells would work well. Choose a pasta shape that can hold the creamy sauce.
2. What if I don't have fresh cherry tomatoes?
You can substitute with canned San Marzano tomatoes, diced. Just be sure to drain them well before adding them to the sauce.
3. How can I make this dish vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese at the end or use a vegan Parmesan alternative.
This Summer Paccheri with Creamy Eggplant and Cherry Tomatoes is a testament to the simple elegance of fresh, seasonal ingredients. The vibrant flavors and creamy texture make it a perfect summer meal, easily adaptable to your preferences. Enjoy this delightful dish, and savor the taste of sunshine on your plate!