September Aubergine Pasta with Lemon-Pressed Olive Oil: The Fresh Italian Recipe

The secrets of a September Italian recipe: aubergines, pasta and lemon olive oil

In September, the aubergine reaches full ripeness and invites you to revisit the classics of Italian cooking. To turn a simple dish into a real moment of pleasure, lemon-pressed olive oil brings a unique touch of freshness, obtained by crushing fresh lemons together with the olives during extraction, and not by adding flavouring. This method preserves the intensity of the fruit and enhances the sweetness of the aubergine.

Find out how to combine these ingredients to succeed with a dish that tastes of the Italian back-to-school season, while mastering the key techniques and cooking times. To go further into professional uses, discover the space dedicated to cafés, hotels and restaurants.

Ingredients, tips and step-by-step preparation

Ingredients for 4 people

1. 350 g short pasta (penne or rigatoni)
2. 2 medium aubergines, nice and firm
3. 2 tablespoons of lemon-pressed olive oil
4. 1 clove of garlic
5. 1 bunch of fresh basil
6. 60 g ricotta salata or grated parmesan
7. Salt and freshly ground pepper

Recipe steps

1. Cut the aubergines into cubes, salt them and let them drain for 20 minutes.
2. Rinse and dry the pieces, then sauté them over medium heat in a pan with half the lemon-pressed olive oil.
3. Add the finely chopped garlic halfway through cooking to perfume the whole thing.
4. Cook the pasta al dente in a large amount of salted water.
5. Drain it, then mix it with the sautéed aubergines, add the rest of the lemon olive oil and the chopped basil.
6. Serve with the ricotta salata or the parmesan, a turn of pepper and a few basil leaves.

For a perfect pairing, discover also the Modena PGI balsamic vinegar Gold collection, which brings a light sweet-and-sour touch as a finishing note.

Why lemon-pressed olive oil makes the difference

Lemon-pressed olive oil is not simply a flavoured oil: the fresh lemon is crushed with the olives during extraction, which gives a natural aromatic intensity and an incomparable freshness. It brings out the best in late-summer vegetables, especially the aubergine, while adding a bright note that balances the melting texture of the dish.

For variety, you can also try the 200 ml olive oil trio, perfect for exploring other pairings in the kitchen.

Key points for getting this recipe right

• Go for aubergines that are firm and shiny, without blemishes.
• Use a quality lemon-pressed olive oil, extracted by co-crushing.
• Add the oil in two stages: part of it during cooking and part of it raw, to preserve the aromas.
• Fresh basil lifts the whole dish, but you can switch to mint for a different touch.

Discover also how to personalise your table experience with made-to-measure olive oil bottles.

Frequently asked questions

How do you choose a good lemon-pressed olive oil for cooking?

For authentic intensity, go for an oil obtained by co-crushing, like the one offered in the Lucangeli range, and check the wording on the label. Find out more about lemon-pressed olive oil.

Can ricotta salata be replaced with another cheese?

Yes, you can use parmesan, pecorino or even a firm mozzarella, depending on what you feel like and what you have on hand.

Why drain the aubergines before cooking?

This step removes excess water and bitterness, for a more melting texture and concentrated flavours. Find more tips on cooking seasonal vegetables in our savoury grocery selection.