Homemade pasta with basil in tomato sauce and fried eggplant
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fresh homemade pasta is incomparable to store-bought pasta, as you can customize it with your own ingredients to create a unique product you won't find on store shelves. If you have a pasta machine, it's time to experiment and create delicious dishes. Mix fresh, finely chopped basil, grated Parmesan, and Pecorino Romano cheese into pasta dough and cut it into flat noodles. Then, combine the cooked pasta with a fragrant tomato sauce, mozzarella, and oven-baked eggplant, creating a dish bursting with the vibrant summer flavors of Mediterranean cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Paste
- 2.5 cups flour + extra for dusting
- 0.5 cup fine semolina
- 1/4 cup finely chopped basil
- 2 tbsp finely grated Parmesan
- 2 tablespoons finely grated pecorino cheese
- 3/4 cup whole milk
- 2 large eggs
- 2 tbsp. l. olive oil
Sauce
- 1 large eggplant (about 0.7 kg), cut into 2.5 cm pieces.
- 0.5 cups olive oil
- 5 cloves garlic, crushed
- A pinch of red pepper flakes
- 1 can (800g) whole peeled Italian tomatoes in their own juice, mashed by hand
- 1 tbsp chopped fresh basil + 0.5 cup torn leaves
- 220 g fresh mozzarella, cut into 1 cm cubes.
- Grated Pecorino Romano cheese, for serving
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Recipes with similar ingredients: egg noodles, fettuccine pasta, eggs, milk, pureed tomatoes, eggplants, Parmesan cheese, mozzarella cheese, Pecorino Romano cheese, semolina, flour, basil
Cooking the dish according to the recipe:
- Prepare the pastaIn a large bowl, combine the wheat and semolina flours, basil, both types of cheese, and 1 teaspoon of salt. Whisk the milk, eggs, and olive oil in a separate bowl, then pour into the flour mixture and mix with a fork until the dough comes together. Continue kneading with your hands on a floured surface until the dough is smooth and elastic, about 5 minutes, adding more flour as needed to ensure a soft but not sticky dough. Wrap in plastic wrap and let sit at room temperature for 2 hours.
- Divide the dough into four pieces. Working with one piece at a time (keep the rest wrapped in plastic wrap), pass the dough through a pasta machine using the thickest setting. Continue rolling the dough, gradually narrowing the gap and dusting with flour as needed, until it is 0.3 cm thick. Using a knife, cut the dough into 10 x 0.5 cm noodles. Dust the noodles with flour, then place them on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook, or refrigerate for 4 hours.
- Preheat oven to 450°F (230°C). In a large bowl, combine the eggplant, 1/4 cup olive oil, 1 teaspoon salt, and a pinch of ground black pepper. Place on a baking sheet and roast in the oven, stirring once or twice, until tender and golden brown, 35-40 minutes. Transfer to a plate.
- Prepare the sauceMeanwhile, in a medium saucepan over medium heat, heat 2 tablespoons olive oil with the garlic and red pepper flakes. Cook until the garlic is soft and golden, about 4 minutes. Add the tomatoes, then pour 1 cup of water into the empty tomato can and pour it into the saucepan. Bring to a boil and simmer, stirring occasionally, until the sauce thickens, 35-40 minutes. Remove from the heat, stir in the chopped basil, and season with salt and pepper to taste.
- In a large saucepan, fill with water, season generously with salt, and bring to a boil. Add the pasta and cook until it floats to the surface and is tender, 3-4 minutes. Separately, set aside 0.5 cups of the pasta water; discard the rest. Add the sauce to the pasta in the saucepan and cook over medium heat, stirring to coat the pasta, about 1 minute.
- Remove from heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, mozzarella, and 1/4 cup torn basil. Add some of the reserved pasta cooking water, if needed, to thin the sauce. Transfer to a large, shallow bowl. Top with the remaining eggplant and 1/4 cup torn basil, and sprinkle with pecorino cheese.
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