FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

SPAGHETTI WITH SPICY EGGPLANT

 

Best of the Best Vol. 11
from the editors of Food & Wine
Cristina's Tuscan Table
Cristina Ceccatelli Cook

As someone once said, "No man is lonely while eating spaghetti—it requires too much attention!"
Serves 6

INGREDIENTS
• 2 medium eggplants, skins on, cut in 1-inch cubes
• 1 tablespoon kosher salt
• 1¼ cups extra-virgin olive oil, divided
• 4 cups diced fresh tomatoes
• 10 canned piquillo peppers or 3 roasted bell peppers, skins and seeds removed, cut in 1/2-inch strips
• 2 tablespoons minced garlic
• 2 cups Salsa Rossa or canned tomato sauce
• 1 cup fresh basil leaves, cut in strips
• Pinch of hot red pepper flakes
• 2 tablespoons fresh oregano leaves
• 2 tablespoons chopped Italian parsley
• 1 pound spaghetti
• Shaved Parmigiano

DIRECTIONS
Place eggplant in colander, sprinkle with salt, and let rest for one hour.

Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high. Add in one layer of eggplant and cook until crispy on one side. Do not stir. Turn to crisp other side. Eggplant will shrink and crisp. Repeat until all the eggplant is crispy.

In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes. Lower heat, add garlic, and cook for 2 more minutes. Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times. Add basil, red pepper flakes, oregano, and parsley.

In a large pot, bring salted water to boil and cook spaghetti until al dente. Drain, reserving 2 cups cooking water. Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy. Serve with shaved Parmigiano.

SALSA ROSSA
• 3 tablespoons extra-virgin olive oil
• 1 pound very ripe tomatoes, coarsely chopped
• 4 cloves garlic, minced
• Pinch of hot red pepper flakes
• 10 fresh basil leaves, chopped
• Salt and pepper to taste

Heat the olive oil in a skillet. Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft. Stir in fresh basil, and add salt and pepper to taste. Puree or leave chunky.
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.