Cooks in: 35mins
Levels: Easy
Serves: 4
List of Ingredients
- 14 OZ. of eggplant
- 13 OZ. of bucatini
- 1 garlic clove
- Grana Padano cheese, grated
- tomato
- parsley
- basil
- oregano
- extra-virgin olive oil
- salt
Method
1
Preheat the oven to 400°F. Cut the eggplant in half lengthwise. Score the flesh and place it cut side down on a greased baking sheet sprinkled with oregano. Bake for 20 minutes. Remove from the oven and scoop out the flesh.
2
Cook the bucatini in a pot of boiling salted water until al dente.
3
Meanwhile, chop the parsley, basil and garlic and add to the mashed eggplant flesh. Flavor with 1/4 cup grated cheese, 3 Tbsp. oil and salt. Drain pasta and return it to the pot and coat with the pesto. Serve immediately garnishes with diced tomato.