Sun-dried tomatoes and pine nuts pasta

It has been raining non stop for the last 20 days. I’m sick of this weather!

I’m sorry I’m so crunky and blue, but rain puts me in a really bad mood…I come from a place in Italy where it litteraly rains 30 days out of the year and this is what I am used to: the SUN, fresh air and blue skies. All things here in Shanghai are rare, almost impossible to have if not onlyfor a few days every year.

This Sunday, as it was still raining and I wasn’t feeling live leaving my apartment so I called cityshop and had them deliver my groceries, I poled for about 1 hour and I’ve spent the rest of the day in the kitchen, cooking new dishes, experimenting with lots of ingredients and having fun with it.

I’ll share all of my “creations” in the next days.

Among the things I’ve cooked today, there is this pasta dish I whipped up for lunch. One word: TASTY!

This is how I made it.

Ingredients (serves 2 people):

  • 200 g of corkscrew pasta
  • 1 eggplant
  • 2 tbsp pine nuts
  • 2 tbsp olive oil
  • 1/4 cup vegetable broth
  • 1/4 cup grated pecorino cheese
  • 8-10 sun-dried tomatoes
  • 1/4 onion
  • 6 leaves of basil
  • 2 tsp salt

Toast about 2 tbsp of pine-nuts in a pan

Remove and set aside

Next up, chop up about 1/4 of a big onion, or 1/2 a small onion

In a skillet heat up about 2 tbsp of extra virgin olive oil, add in the onion and let it cook on low until the onion gets a nice golden color

Meanwhile, cut into cubes one eggplant

Add that into the skillet with the onion, adjust with salt, add the broth then the cover with a lid and cook on low until the eggplant is cooked. About 10-15 min

While the eggplant is cooking, bring some water to a boil and cook the corkscrew pasta with 1 tsp of salt, according to package instructions.

Now, grab these bad boys…I love sun-dried tomatoes!

Cut them into strips

Add them to the skillet with the eggplant, stir around then remove from heat

When the pasta is cooked, drain it

Add the pasta to the skillet and stir it together with the eggplant/sun-dried tomato sauce. Grab some fresh basil,

roll it up (I learned this trick from PW…love u pw!)

and chop it up, then add it to the pasta

sprinkle half of the grated pecorino cheese

stir all the ingredients together, move to serving plate and sprinkle with the remaining grated pecorino cheese and add at last the toasted pine-nuts

This is utterly divine. Give this a shot this Summer!

Love u and happy Sunday!

One serving provides:

  • Calories: 597
  • Fat: 26 g
  • Carbohydrates: 75 g
  • Protein: 21 g


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.