Garlicky Eggplant Pasta
From jo_jo_ba 13 years ago
- 75 minutes to make
- Serves 2
You'd never guess the anchovy is the secret to the nutty eggpant sauce tossed with the chunky whole-grain pasta. With a whack of garlic and a pinch of spicy pepper flakes, this is Italian fare at it's Summer best!
Ingredients
- 1/2 lb eggplant, peeled and cubed shopping list
- 1/2 tsp kosher salt shopping list
- 1/2 tsp pepper shopping list
- 4 oz "chunky" whole-grain pasta (penne, rotini, etc) shopping list
- 1/4 cup reserved pasta-cooking water shopping list
- 1 tsp lemon juice shopping list
- 3 cloves garlic, minced shopping list
- 1 anchovy fillet, minced shopping list
- pinch red pepper flakes shopping list
- 1 oz grated parmesan cheese shopping list
How to make it
- Preheat oven to 450F, line a baking sheet with parchment.
- Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
- Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
- Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
- In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
- Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
- Stir in pasta and cheese, toss well and serve.
People Who Like This Dish 2
- mamalou Attleboro, MA
- joe1155 Munchen, DE
- jo_jo_ba Oshawa, CA
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