The recipe was developed using contrasts: the smoked eggplant accompanies the oily texture of the sesame paste, which in turn heightens the starch in the pasta. At the same time, the lemon rind, cherry tomato and basil confit add a hint of freshness.
INGREDIENTS
• 160 g durum wheat spaghettoni
• 15 datterino tomatoes
• 1 long aubergine
• 60 g tahini
• 50 g basil
• 1 sprig thyme
• 1/2 lemon
• Extra virgin olive oil as required
• Salt to taste
Method
Carefully sear the outside of the aubergine directly over a flame and then remove the skin. Blend the chopped aubergine flesh with the tahini paste, salt, and the lemon rind and juice.
Blanch the cherry tomatoes in boiling hot water for a few seconds, remove the skin and cut them in half, lengthwise before seasoning with salt, garlic and thyme. To finish, roast the tomatoes in a very hot pan, cut side down.
For the basil sauce, remove and wash the basil leaves; blanch them in boiling salted water and then cool them in iced water. Drain the basil and blend it with EVO oil.
Cook the spaghettoni al dente, then drain and finish cooking in a pan with the aubergine cream.
Plate the pasta and garnish with the tomatoes and a few drops of basil sauce.
Pairing with local wine
Marche bianco IGT Organic
White wine with a bouquet of acacia honey, lily of the valley, and mimosa, that brings out the full zesty, smoky flavours of the recipe.
by Otello Renzi
