How To Make Eggplant and Fried Capers Spaghettini
Whip a light but flavor-packed lunch meal with this spaghettini recipe! It’s a pasta dish tossed with crispy capers and tender eggplant for a tasteful meal.
Serves:
Ingredients
- ¼cupcapers,salted
- 12ozspaghettini
- ¾cupextra virgin olive oil
- 1large eggplant
- salt and freshly ground pepper
- 3garlic clove
- pinchcrushed red pepper,(large pinch)
- 1cupItalian bread,crustless, ⅓ inch diced
- ¼;
Instructions
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In a large cup, soak the salted capers in plenty of cold water for 15 minutes. Drain the capers and squeeze dry.
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In a large pot of salted boiling water, cook the spaghettini until just al dente. Drain the pasta well, reserving ¾ cup of the cooking water.
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In a large, deep nonstick skillet, heat ¼ cup of the oil until shimmering. Add the eggplant, season lightly with salt and pepper and cook over high heat, for about 6 minutes, stirring occasionally, until tender.
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Add the sliced garlic and crushed red pepper and cook for about 2 minutes until the garlic is softened.
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In a small skillet, heat the remaining ½ cup of oil until shimmering. Add the capers and fry over high heat, shaking the pan slightly, for for 2 minutes, until the capers are golden and puffed. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
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Add the whole garlic clove and the diced bread to the oil and fry for about 2 minutes, stirring, until golden.
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Using a slotted spoon, transfer the croutons to the plate. Discard the garlic clove
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Add the pasta to the eggplant. Add the pecorino and the reserved cooking water and simmer, tossing, for about 2 minutes, just until the water is nearly absorbed.
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Serve the pasta in shallow bowls, sprinkled with the fried capers and croutons. Enjoy!
Nutrition
- Calories: 779.78kcal
- Fat: 44.74g
- Saturated Fat: 7.41g
- Monounsaturated Fat: 30.45g
- Polyunsaturated Fat: 5.08g
- Carbohydrates: 80.04g
- Fiber: 8.66g
- Sugar: 8.51g
- Protein: 16.61g
- Cholesterol: 8.58mg
- Sodium: 757.23mg
- Calcium: 140.34mg
- Potassium: 624.43mg
- Iron: 2.33mg
- Vitamin A: 10.50µg
- Vitamin C: 4.84mg
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