Notta Pasta Spaghetti picks up all the varied flavors of this Sicilian dish.
Serves 6
15 minutes to assemble
30 minutes to cook
Total time: 45 minutes
1. | Cube the eggplant. Salt lightly. Place in a colander weighted down with something heavy to drain the eggplant of any liquid. Set aside. |
2. | Put a large pot of salted water on to boil. |
3. | In a wide nonstick skillet, heat oil over medium-high heat. Add onion, garlic and anchovies. Sauté, breaking up the anchovies with the back of a wooden spoon until dissolved and garlic is golden. |
4. | Rinse eggplant quickly to remove some of the salt. Press down on the eggplant to extract any leftover water. Add eggplant to skillet and sauté until soft. |
5. | Add tomatoes, tomato sauce, wine, salt, pepper and dried basil. Cover and simmer for 15 minutes. |
6. | Meanwhile, boil Notta Pasta according to directions on box. Drain. Add to skillet and toss to combine ingredients. Garnish with fresh basil and serve. |