Time: 40 min.
Complexity: easily
Servings: 6

This Italian pasta dish will fill your home with the aromas of summer. Boiled bow-shaped pasta (farfalle) is tossed with a refreshing yogurt sauce with dill and served with baked eggplant and cherry tomatoes. Sprinkle with fresh basil before serving. This pasta is perfect as a standalone vegetarian dish or as a side dish for grilled meats.

Ingredients:

• 1 large eggplant (about 600 g), cut into 1 cm pieces.
• 1/3 cup extra-virgin olive oil
• 2 cups cherry tomatoes, quartered
• 1 anchovy fillet
• 1 clove of garlic
• 1 cup Greek yogurt
• 1/4 cup chopped fresh dill + whole sprigs for garnish
• 450 g farfalle pasta (bow ties)
• 1/4 cup torn fresh basil leaves

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

farfalle pasta, eggplants, cherry tomatoes, Anchovies, dill, basil

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Preparation:

Step 1
• Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
Step 2
• On a rimmed baking sheet, toss the eggplant with olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Bake, stirring occasionally, until the eggplant is golden brown and tender, about 25 minutes. Add the tomatoes and continue baking until the tomatoes begin to burst, another 5-10 minutes.
Step 3
• Mash the anchovies with the garlic and 0.5 teaspoon of salt into a paste and transfer to a large bowl. Stir in the yogurt, dill, a pinch of salt, and black pepper.
Step 4
• Add the pasta to boiling water and cook according to package directions. Set aside 1.5 cups of cooking water and discard the rest. Add the pasta, along with 1 cup of the cooking water, to the yogurt sauce and toss to combine. Add more water if necessary to ensure the pasta is evenly coated. Season with salt and pepper to taste. Serve with roasted vegetables, basil, and dill.

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