{"id":272,"date":"2020-07-20T14:06:00","date_gmt":"2020-07-20T14:06:00","guid":{"rendered":"https:\/\/pastafantasy.com\/blog\/2020\/07\/20\/spaghetti-pasta-with-aubergine-and-anchovies\/"},"modified":"2020-07-20T14:06:00","modified_gmt":"2020-07-20T14:06:00","slug":"spaghetti-pasta-with-aubergine-and-anchovies","status":"publish","type":"post","link":"https:\/\/pastafantasy.com\/spaghetti-pasta-with-aubergine-and-anchovies\/","title":{"rendered":"Eggplants Spaghetti with Anchovies"},"content":{"rendered":"\n

The intense and slightly spicy taste of eggplants pairs perfectly with Anchovies. Sweet cherry tomato gives a note of freshness to this delicious pasta dish.<\/p>\n\n\n\n

\"Two<\/figure>\n\n\n\n

Instructions <\/h2>\n\n\n\n

\u2022 Bring a pan full of salted water to boil, and when it has reached the desired temperature, add the pasta for the minutes indicated in the packaging. While the water boils and the pasta cooks we will prepare our sauce.<\/p>\n\n\n\n

\u2022 Finely slice the shallots, and quarter the cherry tomatoes.<\/p>\n\n\n\n

\u2022 Put a large pan on medium heat with oil, add the shallots and let fry gently for some minutes. Stir into the anchovy fillets, breaking them up with a fork as you go.<\/p>\n\n\n\n

\u2022 Cut the eggplants into small cubes and add them to the pan together with the chopped parsley. Stir and after 5 minutes add the tomatoes. Season with salt and pepper and simmer. Cook over low heat until the eggplants become soft, adding some cooking water if needed.<\/p>\n\n\n\n

\n
\n
\"Cut<\/figure>\n<\/div>\n\n\n\n
\n
\"Eggplants<\/figure>\n<\/div>\n\n\n\n
\n
\"Add<\/figure>\n<\/div>\n<\/div>\n\n\n\n

\u2022 Toss the drained pasta into the saucepan and finish with a drizzle of parmesan cheese and some mint leaves.<\/p>\n\n\n\n

\u2022 It\u2019s now ready to be served!<\/p>\n\n\n\n

Recipes you might enjoy:<\/h2>\n\n\n