Recipe courtesy of Fernando Pislor
Save Recipe Print
50 min
30 min
20 min
6 servings




To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.

To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes. 

In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.

To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Vegetarian "Southern-style" Collard Greens

Recipe courtesy of Sunny Anderson

Angel-Hair Pasta with Shrimp and Greens

Recipe courtesy of Food Network Kitchen

Mediterranean Chicken Skillet

Recipe courtesy of Food Network

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Ree Drummond

Pantry Pasta

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories