INGREDIENTS
1 large eggplant, cut into 1 inch cubes
1/4 cup olive oil
3 anchovy filets
1 fennel bulb, diced, tops removed
2 large red bell peppers, diced
3 garlic cloves, sliced
28 oz canned diced tomatoes
salt and pepper
1/4 cup basil, torn
1 lb rigatoni
shaved Parmesan
DIRECTIONS
- Cut eggplant into cubes. Sprinkle with salt and let sit in colander for 20 minutes. Press out excess liquid.
- Heat oil in large pot over medium-high heat. Add anchovies and let melt in oil, stirring frequently. Add fennel and saute until browned and caramelized, about 5-7 minutes. Add eggplant, garlic and bell peppers and season with salt and pepper. Cover and sweat out the vegetables, about 5-6 minutes, cooking until the eggplant becomes to brown.
- Add tomatoes, stirring to combine. Bring to a boil then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally. Stir in torn basil and season sauce with salt and pepper.
- Meanwhile, cook pasta according to directions on package. Drain cooked pasta, reserving 1/4 cup of the pasta water.
- Heat large saute pan over medium-high heat. Add the cooked rigatoni, spoon the sauce on top and pour in reserved pasta water. Stir until pasta is well coated with the sauce. Plate onto 4 bowls. Grate parmesan on top and serve.
Source : Cherry on My Sundae
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