Orecchiette with cuttlefish and eggplant pesto

Product combined with the recipe

orecchiette Confezione 250gr

Ingredients for 4 people

  • 500 g of fresh Orecchiette Leonessa
  • 1 cuttlefish of about 500gr cleaned and cut into listarelle
  • 2 medium-sized eggplants
  • 2 cherry tomatoes
  • 6 tablespoons of extra virgin olive oil
  • 20gr of pine nuts
  • 2 cloves garlic
  • ½ cup of white wine
  • parmesan cheese
  • Pecorino Romano cheese
  • basil


Peel the aubergines and cut in pieces of medium size. In a pan brown a clove of garlic with three tablespoons of olive oil, then add eggplant, a pinch of salt, a ladle of water and cover. When the eggplants are cooked, blend them with toasted pine nuts and a bit of pecorino cheese. Apart in a large frying pan brown the garlic in oil, and when it gets a light brown colour add the cuttlefish, cherry tomatoes cut in half and let cook at medium flame for 5 minutes, add wine and let evaporate. Boil the orecchiette pasta in salted water, drain al dente, add to the sauce and stir everything together with "pesto" eggplant, cheese and basil. Serve hot. WINE: Ischia white.

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