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Pasta Aglio e Olio in Involtini di Melanzane

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Ingredients

Adjust Servings:
1 Eggplant
Breadcrumbs
2 Large eggs
Salt
Pepper
EVO oil
8 Ounces Spaghetti
6 fillets Anchovy
6 Garlic clove Chopped
Red peperoncino flakes
Few tbsp Parsley chopped
Pecorino cheese

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Pasta Aglio e Olio in Involtini di Melanzane

Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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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

Breaded Eggplant

Slice 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

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

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.
Until fully cooked. (Golden in color, and crisp)

5
Done

Once they’re out of the oven, line the slices up on a serving tray, or individual plates.

6
Done

Spaghetti Aglio & Olio with Anchovies

Bring a pot of salted water to boil

7
Done

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

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

Let the garlic cook gently in the anchovy oil, stirring frequently.

10
Done

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

Put a forkful of spaghetti over each slice of eggplant, roll it up, and serve immediately!

12
Done

Top with a sprinkle of pecorino cheese, and garnish with fresh parsley.

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