Spaghetti Parmesan with Tomato Coulis

To prepare the spaghetti parmesan with cherry tomato coulis, first make the basil butter which will be used for creaming. Put a pot full of water on the fire, salt it at 10%, and bring it to a boil. Immerse the basil leaves 1, blanch them for 30 seconds 2 then using a slotted spoon, drain them and transfer them to ice water 3. This step is to stop the cooking and keep the leaves’ color bright. 

Wait a few seconds, then place the basil leaves in a strainer to remove excess water 4. Squeeze them lightly and pat the leaves with paper towels and transfer them to a mixer 5. Add the room temperature butter as well 6.

Blend everything until you get a smooth cream 7. Now transfer the mixture onto a sheet of parchment paper 8 and spread it with a spatula until it forms a thin layer 9.

Try to obtain a regular shape 10. Place another sheet of parchment paper on top and close the edges well around the butter 11. Flatten further with a rolling pin 12 and transfer to the refrigerator. The basil butter will solidify while you prepare the other components.

Now proceed to prepare the cherry tomato coulis. Pour the cherry tomatoes into a saucepan, add the oil 13, the basil leaves 14, and the sugar 15.

Add the salt 16 and water 17. If you prefer, you can add a clove of garlic. Turn on the heat and let it cook for about 20 minutes, until they are soft but still firm 18.

Pass everything through a sieve 19, to collect the juice in a bowl 20. The coulis is ready: set aside and prepare the eggplants. Peel the onion and slice it 21, this will be used for cooking.

Trim the eggplants and peel them 22. Now cut them into regular cubes of about 3/8 inch 23. In a pan, pour 7 oz of oil, the onion 34, and the garlic sliced and with the core removed. Add a pinch of salt and let it soften.

Add the eggplants 25, mix well and salt again; this way the eggplants will release water and cook more easily. Let them stew for 10 minutes over medium heat. When the eggplants begin to caramelize, add the basil 26. Cook for another 5 minutes, add about 3 oz of coulis 27, mix, and cook for another 2-3 minutes.

Transfer the eggplants to the bowl of an immersion blender 28. Add the breadcrumbs, Parmesan 29, salt, and pepper. Blend everything until you get a coarse, rustic cream 30.

Cook the spaghetti in plenty of boiling salted water, for half the time indicated on the package 32. While the pasta cooks, take the butter from the fridge and cut it into cubes 34. Pour the remaining coulis into a large pan and transfer the spaghetti inside, taking them with tongs 33.

Add a little cooking water 34. Toss the spaghetti and when they are well mixed, add about 3 oz of basil butter 35. Mix well to cream 36.

Now plate. Place the eggplant cream on the base of the plate 37 and lay the spaghetti on top. On one side put the grated Parmesan, on the other the grated Pecorino 38 and finish with some basil leaves 39. Your spaghetti parmesan with tomato coulis is ready to be served!