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Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce Recipe

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Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce
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Ingredients
12
Count
Nutrition
452
Calories
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Ingredients:

Directions:

  1. Peel the eggplants, leaving a 1/2-inch strip on each of four sides. Trim the ends and cut into 1/2-inch slices. Layer the slices in a colander and sprinkle each layer with a little salt. Cover with wax paper and weigh down with something heavy, such as a large can. Set the colander in the sink. Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. Press down with your hands to extract all possible liquid.
  2. Dry the eggplant. Heat 3 tablespoons of the oil in a skillet over moderately high heat. Fry about one third of the eggplant slices until golden on both sides. Remove with a slotted spoon to paper towels to drain. Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. Remove and drain. Add 2 more tablespoons of oil and fry the remaining eggplant. Drain and reserve.
  3. Place the anchovies in lukewarm water to cover to remove the salt. Soak for 5 minutes; change the water; let stand for 10 more minutes. As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. Add the tomatoes. Bring to a boil. Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
  4. While the sauce is cooking, chop the anchovies fine. Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. Depending on the tomatoes, the sauce may be very thick. Thin it with the wine to the consistency of pancake batter. Taste for saltiness and, if necessary, add a little more salt. Add a generous amount of pepper, stir in the basil leaves, and continue to cook. In a kettle of boiling salted water cook the pasta until it is al dente and drain.
  5. Pour the sauce into a heated serving dish and add the pasta. Toss and sprinkle with the pecorino. Toss again at the table.
  6. Note: If you prefer, combine the sauce and pasta in an 8- to 10-cup lightly oiled baking dish. Stir in half of the pecorino and sprinkle the remaining cheese on top. Bake for 15 minutes in a preheated hot (400°F) oven to amalgamate the pasta and sauce.
  7. The Pleasure of Cooking Fruits and Vegetables, Maria Kourebanas with Carl Sontheimer, The Ecco Press
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.29 Kcal (1894 kJ)
Calories from fat 315.18 Kcal
% Daily Value*
Total Fat 35.02g 54%
Cholesterol 11.99mg 4%
Sodium 288.24mg 12%
Potassium 424.43mg 9%
Total Carbs 18.91g 6%
Sugars 8.2g 33%
Dietary Fiber 6.59g 26%
Protein 8.88g 18%
Vitamin C 14.4mg 24%
Iron 0.1mg 0%
Calcium 147.7mg 15%
Amount Per 100 g
Calories 135.74 Kcal (568 kJ)
Calories from fat 94.59 Kcal
% Daily Value*
Total Fat 10.51g 54%
Cholesterol 3.6mg 4%
Sodium 86.5mg 12%
Potassium 127.38mg 9%
Total Carbs 5.68g 6%
Sugars 2.46g 33%
Dietary Fiber 1.98g 26%
Protein 2.67g 18%
Vitamin C 4.3mg 24%
Calcium 44.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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