Ingredients
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1 Eggplant
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Breadcrumbs
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2 Large eggs
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Salt
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Pepper
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EVO oil
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8 Ounces Spaghetti
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6 fillets Anchovy
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6 Garlic cloveChopped
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Red peperoncino flakes
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Few tbsp Parsleychopped
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Pecorino cheese
Directions
Originally from Campania, spaghetti aglio, olio e peperoncino is now widespread throughout Italy (perhaps still predominantly in the centre-south) and is one of the most popular dinner-saving recipes. Garlic, oil and chilli are really all there is to this pasta, but despite the extreme simplicity of the ingredients, this recipe has a long and interesting history, as well as countless variations that have made it the undisputed star of the midnight spaghetti dinner.
Photo and Recipe courtesy of Giovanna Sireno
Steps
1
Done
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Breaded EggplantSlice the eggplant, sprinkle each one with salt on both sides, place the slices in a colander, and let them rest for about 15 minutes to help drain out the excess water. Pat dry with a paper towel. |
2
Done
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Whisk the eggs, set aside and preheat the oven to 400F |
3
Done
|
Dunk the eggplant one slice at a time in the egg, then into the breadcrumbs. |
4
Done
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Place on a baking sheet lined with parchment paper. Sprinkle a little oil, salt, and pepper on each slice, and bake for about 15 minutes, then flip over and bake for about 7 more minutes. |
5
Done
|
Once they’re out of the oven, line the slices up on a serving tray, or individual plates. |
6
Done
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Spaghetti Aglio & Olio with AnchoviesBring a pot of salted water to boil |
7
Done
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Add the spaghetti and cook until just shy of al dente, reserving a ladleful of the cooking water, to be used if necessary. Meanwhile In a large skillet, heat the EVOO (4 tablespoons will be enough!). |
8
Done
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Add the anchovies and cook over medium heat until they’ve melted. Lower the heat, add the garlic, and season with a sprinkle of red pepper flaskes. |
9
Done
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Let the garlic cook gently in the anchovy oil, stirring frequently. |
10
Done
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Toss the drained pasta in the skillet, add the fresh parsley, stir everything together to absorb all the flavours, and continue to cook for a few more seconds. |
11
Done
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Put a forkful of spaghetti over each slice of eggplant, roll it up, and serve immediately! |
12
Done
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Top with a sprinkle of pecorino cheese, and garnish with fresh parsley. |