Nika Hazletons Penne With Tomato Eggplant And Anchovy Sauce Recipes

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

NIKA HAZLETON'S PENNE WITH TOMATO, EGGPLANT, AND ANCHOVY SAUCE

Steps:

• Peel the eggplants, leaving a 1/2-inch strip on each of four sides. Trim the ends and cut into 1/2-inch slices. Layer the slices in a colander and sprinkle each layer with a little salt. Cover with wax paper and weigh down with something heavy, such as a large can. Set the colander in the sink. Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. Press down with your hands to extract all possible liquid.
• Dry the eggplant. Heat 3 tablespoons of the oil in a skillet over moderately high heat. Fry about one third of the eggplant slices until golden on both sides. Remove with a slotted spoon to paper towels to drain. Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. Remove and drain. Add 2 more tablespoons of oil and fry the remaining eggplant. Drain and reserve.
• Place the anchovies in lukewarm water to cover to remove the salt. Soak for 5 minutes; change the water; let stand for 10 more minutes. As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. Add the tomatoes. Bring to a boil. Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
• While the sauce is cooking, chop the anchovies fine. Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. Depending on the tomatoes, the sauce may be very thick. Thin it with the wine to the consistency of pancake batter. Taste for saltiness and, if necessary, add a little more salt. Add a generous amount of pepper, stir in the basil leaves, and continue to cook. In a kettle of boiling salted water cook the pasta until it is al dente and drain.
• Pour the sauce into a heated serving dish and add the pasta. Toss and sprinkle with the pecorino. Toss again at the table.