Mille Gusti (Aeoliean Pasta Dish) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Don't remember where I saw this, but I am saving it here. Passive cook time is for draining eggplant. Ingredients:
1 eggplant, peeled and cut into 1/4-inch pieces |
1 1/2 teaspoons kosher salt |
2 tablespoons capers |
1 red bell pepper |
4 cups vegetable oil |
10 bella di cerignola olives or 10 other green olives, pitted |
1/2 cup loosely packed fresh basil leaf |
1/4 cup loosely packed fresh mint leaves |
1/4 cup loosely packed fresh parsley leaves |
1/2 teaspoon finely chopped fresh marjoram |
3 garlic cloves |
2 tablespoons extra virgin olive oil |
1 anchovy fillet, rinsed and chopped |
2 tablespoons dry white wine |
1 lb penne rigate or 1 lb fusilli |
Directions:
1. Place eggplant in a colander and toss with salt.
2. Let drain for 1 hour, tossing occasionally.
3. Broil red pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes. Transfer to a paper bag, then close and let pepper steam 10 minutes.
4. When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Dry pepper on a paper towel and purée in a blender until smooth.
5. Rinse eggplant and dry on paper towel. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry eggplant in small portions until just golden, about 5 minutes. Make sure the oil stays hot between batches. Drain on paper towels.
6. Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.
7. Mince remaining garlic clove and cook in olive oil along with anchovy in a large pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to medium and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
8. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
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