ON THE TABLE IN 25 MINUTES
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan of boiling salted water, cook pasta according to package directions. Reserve 1 cup of pasta water; drain pasta. Keep warm.
Meanwhile, place eggplants on baking sheet. Sprinkle with coarse salt and let sweat for 5 minutes. Wipe to remove excess salt; pat dry.
In Dutch oven or heavy-bottomed saucepan, heat vegetable oil over medium heat. Gently add eggplant cubes; cook, turning with slotted spoon halfway through cooking time, until golden brown, 2 to 4 minutes. Transfer to paper towel-lined plate. Set aside.
In large skillet, heat olive oil over medium-high heat. Add garlic, anchovies and almonds; cook, stirring often, for 1 to 2 minutes. Add tomatoes; cook, stirring often, for 1 minute. Stir in about half of the reserved pasta water. Add tomato sauce and reserved fried eggplant. Stir and lightly crush eggplant in sauce. Stir in reserved pasta; cook for 1 to 2 minutes (add a little more pasta water, if necessary, to reach desired consistency). Season with salt and pepper. Sprinkle with Pecorino-Romano, and basil, if using.
Nutritional facts Per serving: about
- Calories 430
- Total fat 15 g
- Saturated fat 2 g
- Cholesterol 135 mg
- Sodium 750 mg
- Total carbohydrate 46 g
- Fibre 6 g
- Sugars 8 g
- Protein 13 g
- Iron 3.6 mg
