Immediately after cutting the aubergines place them in a sieve and sprinkle some salt all-over them. Mix well and let sit for 45’. Then rinse under running water and place in a sieve to drain.

Place a large and deep-frying pan over medium heat and add 150ml of the olive oil along. Allow to heat up well and add the aubergines frying until golden brown. Remove from the pan with a large, slotted spoon into a plate lined with kitchen towel to absorb the excess oil. Keep aside.

For the pesto, place in the bowl of a food processor with the metal blade attached the anari cheese along with the remaining 50ml of the olive oil, the cherry tomatoes, Parmigiano Reggiano, basil leaves, dry coriander, almonds, and the garlic paste. Season with 1 tsp of salt and ½ tsp of pepper. Pulse for 2’ until a smooth cream is created.

At the same time use a large pot filled with water and a generous amount of salt, bring to a boil on high heat and add the pasta. Stir occasionally so as not to stick and cook 1’ less than package instructions. Reserve ½ cup of cooking water.

Strain the pasta and place in a large bowl. Add the pesto and mix well so as the sauce goes to every single piece of the pasta. If too thick then add some of the reserved pasta water. Toss in the aubergines and fold gently. Taste and if needed season with the remaining salt and pepper and sprinkle some more of the Parmigiano Reggiano.