If you’ve ever visited inGamba’s own Borgolecchi, you know the many delights that come out of our kitchen. Head chef Tomi Morgade and his team create one delicious dish after another, bringing their own subtle twist to classic Italian recipes. And there’s no better way to enjoy them than after a long ride through the rolling hills of Tuscany.
Our guests often ask us to share their favorite recipes, so with our From the Kitchen series, we’re bringing some of our most popular dishes straight to your home. Consider it a taste of Lecchi, made with love. Gather your friends or family, prepare a plate, and enjoy a little piece of Borgolecchi wherever you are.
Here, Tomi is sharing his Paccheri with Roasted Tomatoes, Eggplant Cream, and Taggiasca Olives recipe—buon appetito!
Paccheri with Roasted Tomatoes, Eggplant Cream, and Taggiasca Olives
Serves 2
Ingredients
- 250–300 g paccheri or mezze maniche pasta
- 350 g Piccadilly tomatoes
- 2 medium-size eggplants
- 1 garlic clove
- Dried oregano, to taste
- Fresh basil, to taste
- Taggiasca olives or black olives, to taste
- Parmigiano-Reggiano, freshly grated
- Extra-virgin olive oil
- 1 tablespoon honey
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:
Roast the tomatoes
Preheat the oven to 300°F (150°C).
Cut the Piccadilly tomatoes into eight pieces each: first into quarters, then cut each quarter in half. If using cherry tomatoes instead, simply cut them in half.
Season the tomatoes with oregano, salt, black pepper, and olive oil. Toss until evenly coated, then spread them on a baking tray. Roast for 25–30 minutes and set aside.
Cook the eggplant
Peel the eggplants and dice them into small pieces, approximately 1/4–3/8 inch (7–10 mm) in size.
Start with a cold pan and add 2–3 tablespoons of olive oil. Lightly crush the garlic clove and add it to the pan. Turn on the heat and allow the garlic to gently infuse the oil with its aroma.
Once the oil begins to sizzle, add the diced eggplant and season with salt and black pepper. Cook gently over medium-low heat for about 5 minutes, or until the eggplant is tender and cooked through.
Add 1 tablespoon of honey and stir well. The honey will help balance the eggplant’s bitterness.
Make the eggplant cream
Divide the cooked eggplant into two portions. Blend one portion into a smooth cream using a blender or food processor.
Chef’s tip: Remember the garlic used to cook the eggplant? Add half of it, or even just a quarter, to the eggplant before blending to give the cream extra flavor.
Set the eggplant cream aside.
Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually for about 9–10 minutes, or until al dente.
Before draining, reserve a little pasta water.
Bring everything together
While the pasta cooks, heat a large skillet or sauté pan. Add the roasted tomatoes and the remaining diced eggplant.
Drain the pasta and add it to the pan. Finally, add the eggplant cream and toss everything together until the sauce coats the pasta evenly. If needed, add a splash of reserved pasta water to achieve a smooth, creamy consistency.
Tear some fresh basil by hand and add it to the pan, along with a tablespoon of Taggiasca olives.
Finish and serve
Divide the pasta between two plates. Finish with freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil, if desired.
