A flavorful Italian pasta featuring mezze maniche coated in a silky roasted eggplant cream, finished with sweet cherry tomatoes, fresh basil, and Parmigiano-Reggiano. Creamy and satisfying without using heavy cream.
Ingredients — Serves 4
- 400g mezze maniche
- 2 medium eggplants
- 300g cherry tomatoes, halved
- 60g Parmigiano-Reggiano, finely grated
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- 10–12 fresh basil leaves
- ½ tsp chili flakes, optional
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
Instructions
1. Roast the eggplant
Preheat the oven to 200°C (400°F).
Cut the eggplants in half lengthwise and lightly score the flesh. Drizzle with olive oil and season with salt.
Roast for 30–35 minutes, until completely tender and lightly caramelized.
2. Make the eggplant cream
Scoop the soft flesh from the roasted eggplants and place it in a blender.
Add 1 tablespoon of olive oil, several basil leaves, one garlic clove, and a pinch of black pepper.
Blend until smooth and creamy. Set aside.
3. Cook the cherry tomatoes
Heat the remaining olive oil in a large skillet over medium heat.
Add the remaining garlic and cook gently until fragrant.
Add the cherry tomatoes and chili flakes if using. Cook for 6–8 minutes, until the tomatoes soften but still retain some of their shape.
Remove the garlic.
4. Cook the pasta
Bring a large pot of well-salted water to a boil.
Cook the mezze maniche until al dente. Reserve about 1 cup of pasta water before draining.
5. Combine
Add the eggplant cream to the skillet with the tomatoes.
Transfer in the pasta and add a small splash of reserved pasta water. Toss gently until every piece is coated in the creamy eggplant sauce.
Remove the skillet from direct heat and gradually add the Parmigiano-Reggiano.
6. Serve
Divide into warm bowls and finish with fresh basil, extra Parmigiano-Reggiano, black pepper, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Roast the eggplant until the flesh is extremely soft and slightly caramelized. This gives the sauce a naturally creamy texture and deeper flavor without adding cream.
Final result: Al dente mezze maniche wrapped in velvety roasted eggplant cream with juicy cherry tomatoes, fresh basil, Parmigiano-Reggiano, and extra virgin olive oil. 🍆🍅🌿🍝
