Flavorful Eggplant and Anchovy Rigatoni Pasta
How to Make Delicious Eggplant and Anchovy Rigatoni Pasta
Discover the irresistible flavors of this Eggplant and Anchovy Rigatoni Pasta, where the savory depth of anchovies enhances the rich tomato sauce, complemented by the nutty notes of perfectly roasted eggplant. This dish is a wonderful pairing for wine and a delightful Italian home-style meal.
Ingredients
- 200g Rigatoni pasta
- 1 medium Eggplant
- 30g Black olives
- 1 Anchovy fillet
- 1 clove Garlic
- 400g Tomato puree
- 1 tsp Dried oregano
- 10 Chili peppers (peperoncino)
- 10 fresh Basil leaves
- 1/5 tsp Salt
- 8 Tbsp Olive oil
- Pecorino cheese, for garnish (optional)
Cooking Instructions
Step 1
Start by washing the eggplant thoroughly and trimming off the stem. Cut the eggplant in half lengthwise, then slice it into approximately 1 to 1.5 cm thick pieces. (Referring to the image can be helpful for size reference.)
Step 2
Gently rinse the 10 fresh basil leaves under running water. Stack them neatly and roll them up tightly to make them easier to chiffonade (slice thinly).
Step 3
Finely chiffonade the rolled basil leaves. The aromatic basil will add a wonderful layer of flavor to your pasta.
Step 4
Peel and finely mince 1 clove of garlic. The pungent aroma of garlic will enrich the sauce.
Step 5
Finely chop 10 chili peppers (peperoncino) for a touch of heat. You can adjust the amount based on your preference for spiciness.
Step 6
Soak the black olives in cold water for at least 10 minutes. This step helps to mellow their saltiness, resulting in a more balanced flavor.
Step 7
In a large pot, bring 1 liter of water to a boil over medium heat. Add 0.8 Tbsp (about 10g) of salt. Using plenty of water prevents the pasta from sticking together.
Step 8
Once the water is at a rolling boil, add the rigatoni pasta. Cook for about 10 minutes, or 1-2 minutes less than the package instructions suggest, aiming for al dente. Reserve about 1-2 ladles of the pasta water before draining.
Step 9
Heat 8 Tbsp of extra virgin olive oil in a large skillet over medium heat.
Step 10
Once the pan is hot, add the sliced eggplant. Cook, stirring occasionally, until it turns a nice golden brown. This process caramelizes the eggplant, bringing out its natural sweetness.
Step 11
Transfer the perfectly roasted eggplant to a plate lined with paper towels to absorb any excess oil. This ensures your pasta isn’t greasy.
Step 12
Without wiping the skillet, add the minced garlic and chopped chili peppers to the residual oil. Sauté over low heat until fragrant, being careful not to burn the garlic.
Step 13
Add 1 tsp of dried oregano and sauté for another 30 seconds with the garlic and chili, releasing its aroma.
Step 14
Add the anchovy fillet to the pan.
Step 15
Using a spatula or spoon, break down the anchovy fillet and stir it into the oil. Allow the savory anchovy essence to infuse the oil.
Step 16
Pour in the 400g of tomato puree. This forms the flavorful base of your sauce.
Step 17
Gently mash the tomato puree with your spatula and stir it into the sauce. Let it simmer for about 2-3 minutes, allowing the oil and tomato to meld together.
Step 18
Add the soaked black olives. You can chop them finely with a knife or gently crush them with your hands before adding. Crushing them releases more of their flavor.
Step 19
Add a very small amount of salt (1/5 tsp). Remember that anchovies and olives are already salty, so taste and adjust as needed.
Step 20
Stir the finely sliced fresh basil leaves into the pasta sauce. This adds a fresh, herbaceous note.
Step 21
Add the roasted eggplant pieces back into the sauce and gently toss to combine. Let the eggplant absorb the delicious sauce.
Step 22
Stir everything together until well combined. Your delicious eggplant and anchovy pasta sauce is ready!
Step 23
Add the drained rigatoni pasta to the skillet with the sauce. Toss well to ensure every piece of pasta is coated.
Step 24
Add 1-2 ladles of the reserved pasta water and cook for another minute, stirring constantly. The pasta water helps emulsify the sauce and makes the pasta wonderfully moist.
Step 25
Serve the pasta in a bowl and garnish generously with freshly grated Pecorino cheese, if desired. Your flavorful Eggplant and Anchovy Rigatoni Pasta is complete. Enjoy!
