Creamy gemelli with roasted eggplant, golden red onion and scamorza, finished with toasted almonds and basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray and toss it with 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Roast for 25 minutes, stirring halfway through, until very tender and browned at the edges.

2. 2

   While the eggplant roasts, toast the sliced almonds in a large skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

3. 3

   In the same skillet, add the remaining 1 tbsp / 15 ml olive oil and the butter. Add the red onion with a pinch of salt and cook over medium heat for 8 to 10 minutes until soft and golden. Add the garlic and cook 1 minute more.

4. 4

   Cook the gemelli pasta in plenty of salted boiling water according to the package directions until al dente. Reserve 3/4 cup / 180 ml of the cooking water before draining.

5. 5

   Transfer the roasted eggplant to a blender or food processor with the heavy cream, scamorza, Parmesan, lemon zest, 1 tbsp / 15 ml lemon juice, and 1/4 cup / 60 ml of the reserved pasta water. Blend until smooth and creamy. Add a little more pasta water if needed for a silky texture.

6. 6

   Pour the eggplant cream into the skillet with the golden red onion and warm it over low heat for 1 to 2 minutes, stirring. Add the drained pasta and toss well. Gradually add more pasta water as needed until the sauce coats the pasta creamily.

7. 7

   Turn off the heat and add half of the fresh basil. Taste and adjust with the remaining salt and black pepper as needed.

8. 8

   Serve immediately topped with the toasted almonds, the remaining fresh basil, and extra grated Parmesan if desired.