Pasta with eggplant and basil sauce

A light and simple pasta dish made with eggplant, basil and olive oil.
30 min
0 Persone
30 min
INGREDIENTI: per 0 persone
  • 1 ½ lb eggplant
  • 1 bunch basil
  • 2 oz grated Parmigiano Reggiano cheese
  • 12 oz pasta
  • salt and pepper to taste
  • ¼ cup extra virgin olive oil

Blanch the basil for a few seconds in a pot of boiling salted water. Then, remove it with a slotted spoon and dip immediately into a bowl of ice water so that it has a nice bright green color.

Wash, peel and roughly chop the eggplant. Transfer them into a pot of boiling salted water and cook for ten minutes or until they have softened.

Remove the basil from the ice water, dry it with a sheet of paper towel, and place in a bowl with 3 tbsp olive oil. Purre with an immersion mixer until it you have a smooth sauce.

Remove the eggplant with a slotted spoon, then puree in a blender with a pinch of salt and pepper until you have a thick sauce.

Then cook the pasta in a pot of boiling salted water for the cooking time indicated on the package.

In the meanwhile, transfer the eggplant sauce to a pan, adjust the salt and pepper, add a little  bit of the previously prepared basil sauce. Warm up the sauce over medium heat, while stirring.

Once the pasta is cooked al dente, drain it, and add it immediately into the pan with the sauce. Toss it in the pan, then add half the Parmigiano Reggiano cheese and remaining oil.

Toss the pasta again, then serve it on plates garnished with a little bit of the remaining cheese and basil sauce. Serve immediately.

COME TASTE Parmigiano Reggiano CHEESE

Have you ever savoured the unique flavor of Parmigiano Reggiano cheese, or the scent of Traditional Balsamic Vinegar from Modena?
These are gastronomic experiences that can only be fully appreciated, in all its authenticity, in the cradle of the Italian Food Valley.
Academia Barilla invites you to discover these experiences with its tours. To learn more…


Eggplant, the fruit of the herbaceous plant Solanum melongena, is a berry edible only when cooked. It contains a toxin called solanine, which is found in inverse proportion to the ripeness of the fruit and is reduced through cooking or salting.
Although eggplant was often neglected in the kitchen in the past (it was believed to cause insanity), today this vegetable plays an important role in Italian and Mediterranean cuisine.
The eggplant is particularly suited for savoury and hearty dishes, because it absorbs fats well. In lighter recipes, it can also be grilled or boiled, and seasoned with oil or a little fat.


…that the eggplant belongs to the Solanaceae family, along with potatoes, tomatoes, peppers, and even tobacco?
During World War II, when tobacco became unavailable to peasants, cigarettes were rolled by hand using dried eggplant leaves.


Vegetable Sauces Dry First courses Short
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