This pasta reminds me of being in Italy. It was there that I fell in love with anchovies. The salty flavor of the anchovies paired with the crunch of the breadcrumbs adds an entirely different dimension to a traditional pasta dish. 

Yield 3 servings

 

½ cup olive oil + more for drizzling on the pasta

1 cup breadcrumbs, gluten-free or gluten-full

6 anchovies, minced

3 cloves garlic, minced

1½ cups Japanese eggplant, cut into slices and cut the slices in half 

8 oz. pasta, gluten-free or gluten-full

12 cherry tomatoes, halved

½ cup basil, torn

¼ cup parmesan cheese, finely grated

Salt and pepper

 

In a medium-size skillet, add a ¼ cup olive oil, breadcrumbs, anchovies, and 2 cloves garlic, and sauté on medium heat. Stir the breadcrumbs throughout the cooking process. Once the breadcrumbs are golden brown, remove them from the skillet and let cool.

 

In a large pot, bring water to a boil. Add the pasta and cook following the directions on the package. Once the pasta is al dente, pour it into a colander, rinse the noodles with cool water, and drain it. 

 

Using the same skillet as the breadcrumbs heat ¼ cup olive oil on medium-high heat. Place the slices of eggplant in the pan and sauté until lightly brown on both sides. Flipping the eggplant over once one side has browned. Next, add into the skillet the tomatoes, 1 clove of garlic, and the pasta. Stir until the pasta becomes warm. Add the basil, anchovy breadcrumbs, parmesan cheese, a drizzle of olive oil and salt and pepper to taste. Toss the pasta until combined and serve while the pasta is warm.

Pair this with a beautiful Chianti, Malbec, or a rich Cabernet Sauvignon.

 

Just Salt It, and enjoy!