Eggplants Pasta with Anchovies
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
Servings: 4 people
Ingredients
- 350 gr. spaghetti
- 3 eggplants long ones
- 2 shallots
- 8 tinned anchovy fillets drained
- 300 gr. cherry tomatoes
- 1 bunch of fresh flat-leaf parsley
- 4 tablespoon olive oil
- mint
- salt pepper
Instructions
- 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.
- Finely slice the shallots, and quarter the cherry tomatoes.
- 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.
- 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 theeggplants become soft, adding some cooking water if needed.
- Toss the drained pasta into the saucepan and finish with a drizzle of parmesan cheese and some mint leaves.
- It’s now ready to be served!