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22 June 2018

cineliteraly recipes

Aubergine pesto pasta with cherry tomatoes (& two things about Into the wild)

by Kristel Cescotto

Into the wild is the exaltation of man’s primitive and desperate choice. It is about the story of a return to nature, a kind of The Call of the Wild where, instead of Buck the dog we find the human Christopher McCandless.

It is a story of a journey where food is donated by the territories – not always very generous and collaborative.
It’s a story about food and about a man who dies for the absence of it.

This is why I feel like an out-of-mind moment and a victim of the paradox to tell you about this wonderful aubergine pesto pasta with cherry tomatoes today. You wonder what this pasta has to do with the film and the truth is that it has nothing to do with it.

But it is also true that what is more shareable than a lunch with a beautiful giant boule full of pasta ready to eat in good company?

Here, let’s say that among so many wrong or questionable choices, questionable thoughts and missteps if there is one thing that Into the wild has left me is this:

Happiness is real only when shared.

Aubergine pesto pasta with cherry tomatoes -the recipe

INGREDIENTS (serves 6)

  • 500 g of rigatoni pasta
  • 500 g of aubergines
  • 50 g of almonds
  • 40 g of salted ricotta cheese
  • 20 leaves of fresh basil
  • 1/4 clove of garlic
  • a pinch of sweet paprika
  • a pinch of freshly grated ginger
  • salt and extra virgin olive oil
  • grated ricotta salata cheese q.s.
  • confit cherry tomatoes to taste

While you’re tasting listen: Ed è quasi come essere felici, Motta

PREPARAZIONE

  1. Peel the aubergines leaving a little peel. Cut them into quarters and cook them slowly on a non-stick pan, adding nothing but a pinch of salt roasting each side. After half an hour they should be totally cooked.
  2. Put the aubergines, almonds, salted ricotta cheese, the basil, the garlic and the ginger in the glass of the immersion blender adding extra virgin olive oil and blend until obtaining a creamy pesto. Add salt and paprika to taste.
  3. Boil the rigatoni pasta in salted water, drain it and sauté in a non stick pan with the pesto together with a ladle of pasta cooking water.
  4. Serve with some confit tomatoes and a grated salted ricotta cheese.

Tablewear:  La Fornacina Keramik Studio

Ph. Sara Cartelli
© The Eat Culture

WHILE YOU'RE TASTING LISTEN:

Photos: Sara Cartelli

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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