Tagliatelle with Eggplant, Pesto and Cherry Tomatoes Recipe

Ingredients:

• 1 pound tagliatelle pasta
• 1 large eggplant, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup prepared pesto sauce
• 3 garlic cloves, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds.
2. Add the diced eggplant to the skillet and season with salt and pepper. Stir well to coat the eggplant in the garlic and oil mixture.
3. Cover and cook the eggplant, stirring occasionally, until it’s soft and golden brown, about 10-15 minutes.
4. In the meantime, bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to the package directions.
5. Once the pasta is al dente, drain it and reserve about a cup of the pasta cooking water.
6. Add the prepared pesto sauce to the eggplant mixture, stir to combine, and cook for 1-2 minutes until heated through.
7. Stir in the halved cherry tomatoes and let the mixture cook for a minute or two until they start to soften and release their juices.
8. Add the cooked pasta to the skillet and toss everything together. If the pasta seems dry, add some of the reserved pasta cooking water to loosen it up.
9. Divide the tagliatelle with eggplant, pesto, and cherry tomatoes among plates, garnish with fresh basil leaves, and serve.

Verdict:

This dish is a perfect combination of creamy, nutty, and savory flavors, along with the sweetness of the cherry tomatoes. The eggplant adds a hearty texture while the pesto adds depth to the dish. This recipe is easy to make and comes together quickly, making it perfect for busy weeknights.

Serving Suggestions:

Serve this dish with a side salad or some crusty bread to soak up the delicious sauce. You can also sprinkle some grated Parmesan cheese on top for added flavor.