Ingredients
- 1 medium eggplant
- Salt
- Olive oil, for sauteing
- 1 clove garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 cups ripe tomatoes, peeled, seeded and chopped
- Pinch red pepper flakes
- 1/2 cup almonds, lightly toasted and chopped
- 1 pound Pasta
- 1 cup reserved pasta water
- 1/2 cup toasted bread crumbs
- Grated cacciocavallo, optional
Description
Pasta Con Pesto Siciliano
Emerils
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