Penne rigate with pesto Imperatore Federico

Antonino Cascio, better Nino as for all his friends, is a person of great work experience, tireless worker, entrepreneur in the technology field, with a great ironic sense about life and about himself. Just read the title of his personal Facebook page: “At first glance you wouldn’t give me two lire, then knowing me better I miss one !!!“. A “beautiful” person to meet and attend with a great passion: cooking. And it is thanks to this passion that he gives us a really tasty recipe.

A typically summer recipe in which typical Mediterranean flavors and colors converge.
I called this dish “Pesto Imperatore Federico” for two simple reasons:

  • the first: when I prepared it, I had moved to my new residence in via Imperatore Federico a few weeks ago;
  • the second: because in the kitchen I improvise and often customize classic recipes or ideas taken from the web and this pesto so rich in ingredients really amazed me, a bouquet of aromas and flavors in a single dish … a dish for a king or an emperor .

CHEF

Nino Cascio

KITCHEN

siciliana

DIFFICULTY

Bassa

DATA FOR PREPARATION

15 min
Prep

10 min
Cooking

25 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Penne 320 gr

  • Medium eggplant n.2

  • Datterino or cherry tomatoes n. 10/12

  • Pine nuts 10/12 gr

  • Fresh basil qb

  • A clove of garlic

  • Dried tomato qb

  • Parmigiano reggiano qb

  • Extra virgin olive oil to taste

  • Black pepper and salt qb

PREPARATION

  • Dice the aubergines, salt them and drain them through a colander, dry them with kitchen paper and fry them in plenty of oil.

  • Cut the dried tomato and put it in a bain-marie for 5 minutes in hot water.Place half of the fried aubergines, garlic, raw cherry tomatoes and dried tomatoes, a spoonful of Parmesan cheese, pine nuts, EVO oil and a ladle of pasta cooking water in the blender. After creating a medium density cream, add the basil and blend again.

  • Pour the pesto obtained in a large wok and add the penne rigate taken out of the pot with a couple of minutes less cooking, add more cooking water, black pepper and cook until the penne is cooked.

  • Serve garnishing the plates with the chopped aubergines, 2/3 basil leaves and flaked parmesan.

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