Friday, December 7, 2012

Pasta a la Gypsy

Big thanks to Joumana of Taste of Beirut for this amazing recipe. I'm sorry for not following it more closely, but I just can't make things easy for myself. What can I say? I'm just too impatient.

Pasta a la Gypsy
adapted from Taste of Beirut

1 eggplant
1 16oz can tomatoes, chopped or crushed
2 onions
2 anchovies*
1/2 cup milk
2 cloves garlic, minced
2 tbsp red pepper paste*
4 tbsp fresh parsley
1 bag Maesti Pastai Penne*
1/4 cup Garlic Olive Oil

Peel and cut the eggplant into small chunks. Toss with salt and let sit in a colander about 30 minutes.

Chop the onions thinly and saute in the Olive Oil over medium heat until they start to soften. Rinse the eggplant and shake dry. Add to the onions and add to the pan. Saute for another 5-10 minutes.

Add the tomatoes and simmer about 15 minutes.

Mash the anchovies and stir in the milk. Add the mixture and the parsley into the pan and simmer another 10-20 minutes.

Meanwhile, cook the pasta to al dente. Reserve 1/2 cup of the pasta water or use 1/2 cup of chicken broth. Stir the pasta and water or broth into the eggplant sauce. Mix well and serve warm.

*All starred items can be found in out store or ordered by phone.

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