Mille Gusti (Aeoliean Pasta Dish)

Submitted by JenPo

"Don't remember where I saw this, but I am saving it here. Passive cook time is for draining eggplant."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 eggplant, peeled and cut into 1/4-inch pieces
• 1 1⁄2 teaspoons kosher salt
• 2 tablespoons capers
• 1 red bell pepper
• 4 cups vegetable oil
• 10 bella di cerignola olives or 10 other green olives, pitted
• 1⁄2 cup loosely packed fresh basil leaf
• 1⁄4 cup loosely packed fresh mint leaves
• 1⁄4 cup loosely packed fresh parsley leaves
• 1⁄2 teaspoon finely chopped fresh marjoram
• 3 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 anchovy fillet, rinsed and chopped
• 2 tablespoons dry white wine
• 1 lb penne rigate or 1 lb fusilli

directions

1. Place eggplant in a colander and toss with salt.
2. Let drain for 1 hour, tossing occasionally.
3. Broil red pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes. Transfer to a paper bag, then close and let pepper steam 10 minutes.
4. When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Dry pepper on a paper towel and purée in a blender until smooth.
5. Rinse eggplant and dry on paper towel. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry eggplant in small portions until just golden, about 5 minutes. Make sure the oil stays hot between batches. Drain on paper towels.
6. Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.
7. Mince remaining garlic clove and cook in olive oil along with anchovy in a large pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to medium and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
8. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.