I did some recycling here. Used up last batch of fresh basil pesto as well as handful of ripe tomatoes , clinging on to life, in my cold fridge. Sorry, you little red guys, I know that is a no-no, but this is summer and things can get hot in the kitchen pantry .
Here's what was for dinner.
Spaghetti alla Chitarra (square shaped ,artisan pasta) with light Pesto Tomato Sauce
|Spaghetti alla Chitarra con Pesto e Pomodoro|
Sauteed Italian Eggplant
|Sauteed Italian Eggplant|
Before cubing, slice the eggplant and sprinkle for salt to release some of the bitter water . then cube.
Tastes even better the day after . You might have heard this one too before.
We paired this with a slightly chilled Cote-du-Rhone red.