Casarecce with aubergine pesto and tomatoes

Ingredients for 4-6

3 aubergine

Ca 2,5dl basil pesto

500gr Casarecce pasta

Parmigiano cheese

Pasta water if needed

1tbsp butter

10 cherry tomatoes

A few basil leaves

Process

Cut the aubergine in half lengthwise. Place on an aluminium foil covered oven dish and bake on 180° for around 35min or until soft. When they come out of the oven, let them cool a bit then scoop the flesh out and cut into small chunks.

Combine the pesto with the aubergine and some grated Parmigiano. Add cooked pasta with some pasta water, enough for the sauce to become creamy and cote the pasta well. Add the butter and finely chopped tomatoes.

Serve with some more grated Parmigiano and a few basil leaves. 

Enjoy!

M