A tuscan recipe with Pasta Fabbri : spaghetti with spicy eggplant

Cristina’s tuscan table, Gibbs smith, Layton (Utah), 2007, (Download the original article in PDF Here)

 

Place eggplant in colander, sprinkle with salt, and let rest for one hour.

Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. Add in one layer of eggplant and cook until crispy on one side.

Do not stir. Turn to crisp other side. Eggplant will shrink and crisp. Repeat until all the eggplant is crispy.

In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.

Lower heat, add garlic, and cook for 2 more minutes.

Add eggplant and salsa rossa, and cook, stirring gently a couple of times. Add basil, red pepper flakes, oregano, and parsley

In a large pot, bring salted water to boil and cook spaghetti until al dente. Drain, reserving 2 cups cooking water.

Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. Serve with shaved parmigiano

As someone once said “No man is lonely while eating spaghetti – it requires too much attention!

P. 116-117

serves 6

2 medium eggplants, skins on, cut in I-inch cubes

1 tablespoon kosher salt

1 1/4 cups extra virgin olive oil, divided

4 cups diced fresh tomatoes

10 canned piquillo peppers or 3 roasted bell

peppers, skins and seeds removed,

cut in 1/2-inch stripes

2 tablespoons minced garlic

2 cups salsa rossa or canned tomato sauce

1 cup fresh basil leaves, cut in strips

pinch of hot red pepper flakes

2 tablespoons fresh oregano leaves

2 tablespoons chopped italian parsley

1 pound spaghetti

shaved parmigiano