A creamy, peppery summer pasta that layers a bright rocket-pine nut pesto with silky oil-marinated eggplant and dollops of luscious stracciatella — ready in 25 minutes and just as good served warm from the pot as it is at room temperature on a picnic blanket.
| Amount | Ingredient |
|---|---|
| 11 oz (320 g) | Pipe rigate or other short ridged pasta |
| 3½ oz (100 g) | Fresh rocket (arugula) |
| 1¾ oz (50 g) | Pine nuts |
| 1¾ oz (50 g) | Grana Padano, finely grated |
| 1¾ oz (50 g) | Pecorino Romano, finely grated |
| ½ cup + 2 tbsp (150 g) | Extra-virgin olive oil |
| 4¼ oz (120 g) | Oil-marinated eggplant (melanzane sott'olio), drained |
| 1¾ oz (50 g) | Stracciatella cheese |
| Fine sea salt |
There is a whole delicious world of pesto beyond the classic basil version, and this rocket-based number deserves a permanent place in your summer rotation. The peppery bite of fresh rocket (arguably the most underrated pesto green) softens into something impressively mellow when blitzed with pine nuts, Grana Padano, Pecorino, and good olive oil — it retains just enough kick to stand up to the rich, creamy stracciatella and the tender, vinegar-bright cubes of oil-marinated eggplant. The eggplant, which you can buy jarred (look for melanzane sott'olio in Italian imports or well-stocked grocery stores), adds a savory, slightly tangy counterpoint that transforms each forkful. This is the kind of pasta that tastes like a restaurant dish but comes together in the time it takes to boil water. Serve it warm for a weeknight dinner, or let it cool to room temperature for a lunch that travels beautifully.
Use level tablespoons and standard US measuring cups. Look for oil-marinated eggplant packed in olive oil (not brine or vinegar) — the silky, herb-infused variety sold as melanzane sott'olio in Italian specialty shops or the international aisle. Stracciatella is the creamy, shredded curd interior of burrata; if unavailable, substitute fresh full-fat ricotta (drained overnight) or burrata torn open at the table.
Wash and thoroughly dry the rocket — any water clinging to the leaves will make the pesto thin and watery. A salad spinner followed by a brief pat with a clean kitchen towel works perfectly.
Add the dried rocket, pine nuts, grated Grana Padano, grated Pecorino, a generous pinch of fine sea salt, and extra-virgin olive oil to the bowl of a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl with a rubber spatula once or twice. The pesto should be thick, emulsified, and a vivid deep green — thin enough to spoon but thick enough to cling to pasta.
Taste the pesto and adjust: it should be peppery from the rocket, nutty from the pine nuts, and deeply savory from the two cheeses. If it tastes flat, add another pinch of salt. If it tastes too sharp, add a drizzle more olive oil and pulse once more.
Drain the oil-marinated eggplant in a small colander or on paper towels, reserving a tablespoon of the marinating oil if you'd like to add extra flavor to the final dish. Cut the drained eggplant into ¾-inch (2 cm) cubes. Set aside.
Oil-marinated eggplant is already cooked and seasoned — it's soft, silky, and infused with herbs (typically oregano, garlic, and chili). Don't rinse it; the marinade is part of the flavor. Simply drain off the excess oil so it doesn't make the final dish greasy.
Bring a large pot of generously salted water to a rolling boil (about 1½ tablespoons of salt per 4 quarts of water — the water should taste like the sea). Add the pipe rigate and cook until al dente according to package directions (typically 10–11 minutes).
Before draining, reserve 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta well — do not rinse.
Pipe rigate are short, ridged, slightly curved tubes that trap the pesto in their crevices and hollow center. If you can't find pipe rigate, use fusilli, gemelli, cavatappi, or conchiglie — any short, textured shape that grabs onto the sauce.
Transfer the hot drained pasta to a large mixing bowl. Add the rocket pesto and toss vigorously with tongs or a wooden spoon until every piece of pasta is evenly coated. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time, tossing after each addition, until the pesto glistens and coats the pasta in a creamy, clingy blanket.
Add the cubed oil-marinated eggplant and gently fold it through the pasta — you want the eggplant distributed evenly, not crushed into the pesto.
Divide the pasta among four warmed bowls or plates. Top each serving with a generous dollop of stracciatella, letting the creamy cheese soften and mingle with the warm pasta. Drizzle with a final thread of your best extra-virgin olive oil if desired.
Serve immediately — or let the pasta cool to room temperature for a delicious cold pasta salad. The flavors actually improve as they sit.
| Mistake | Why it hurts | The Fix |
|---|---|---|
| Wet rocket in the pesto | Creates a thin, watery sauce that won't coat pasta | Wash, spin-dry, and pat the rocket thoroughly before blending |
| Over-blending the pesto | Heats the blades and turns the pine nuts greasy | Pulse, don't run continuously — stop as soon as it's creamy |
| Skimping on pasta water | Dry, clumpy pasta that won't toss evenly | Reserve a full cup of pasta water; the starch helps emulsify the sauce |
| Rinsing the drained eggplant | Washes away the herb-infused flavor | Pat dry to remove excess oil, but don't rinse |
| Adding stracciatella too early | It melts into a puddle instead of staying creamy and distinct | Dollop on top of the plated pasta, not into the mixing bowl |
| Under-salting the pasta water | The whole dish tastes flat | Salt the water generously — it should taste like the sea |
| Method | Details |
|---|---|
| Refrigerator (assembled) | Store in an airtight container for up to 2 days. The pesto will darken slightly (oxidation is normal). Bring to room temperature before serving, or enjoy cold. |
| Refrigerator (components) | Store pesto and pasta separately for best results. Pesto: cover with a thin layer of olive oil, refrigerate for up to 5 days. Cooked pasta: toss with a drizzle of oil, refrigerate for up to 3 days. Combine and reheat gently when ready. |
| Freezer (pesto only) | Freeze the rocket pesto in an ice cube tray, then transfer frozen cubes to a freezer bag. Keeps for up to 3 months. Thaw overnight in the refrigerator. |
| Not recommended | Do not freeze assembled pasta — the stracciatella and eggplant will break down and become watery upon thawing. |
Note: Stracciatella is best added fresh. If you're making this ahead for a picnic or packed lunch, pack the stracciatella separately and dollop it on just before serving.
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 655 | 18 g | 38 g | 62 g | 4 g |
Nutrition is estimated and will vary based on exact pasta brand, olive oil quantity, and cheese varieties used.
Can I make this completely from scratch, including the eggplant?
Absolutely. See the Variations section for grilled eggplant instructions. Salt the eggplant for 30 minutes before grilling to draw out bitterness. If you'd like to make your own oil-marinated eggplant, grill or roast the slices, then pack them in a jar with olive oil, crushed garlic, dried oregano, a pinch of chili flakes, and a splash of white wine vinegar. Let them marinate for at least 24 hours before using.
What is stracciatella, and what's a good substitute?
Stracciatella is the creamy, stringy interior of burrata cheese — fresh mozzarella curds pulled into thin shreds and soaked in heavy cream. It's luxuriously rich and mild. If you can't find it, substitute fresh full-fat ricotta (drain it in a fine-mesh strainer overnight in the refrigerator to thicken it), or simply use burrata: place half a burrata on each serving and let diners cut into it themselves.
The pesto turned out too thick. What went wrong?
Pesto thickness depends on the water content of your greens and the amount of oil. If the rocket was very dry and compact, or if you used less oil than called for, the pesto may be paste-like. Fix it by drizzling in 1 tablespoon of pasta cooking water (or warm water) at a time while pulsing until it reaches a spoonable consistency.
Can I use pre-grated cheese?
You can, but freshly grated cheese melts more smoothly and has significantly more flavor. Pre-grated cheeses contain anti-caking agents (cellulose powder, potato starch) that prevent proper emulsification and can make the pesto gritty. Grate Grana Padano and Pecorino fresh from the wedge for the best texture and taste.
Why does my pesto turn brown so quickly?
Rocket oxidizes faster than basil due to its thinner leaf structure. To slow discoloration: (1) use a very sharp food processor blade (dull blades bruise the greens), (2) don't over-process, and (3) press a piece of plastic wrap directly onto the surface of the pesto before refrigerating. A thin layer of olive oil on top also helps. And remember: slightly darkened pesto still tastes great — don't toss it for cosmetic reasons.
This recipe has been adapted from the original Italian for the American home cook. Measurements have been converted, ingredients clarified, and every step tested for clarity and reliability. The authentic spirit of this Pugliese-inspired pasta — peppery, creamy, and brimming with summer flavor — remains unchanged.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.