Fusilli with Dried Tomatoes

Number of servings : 4 Prep time: 30 minutes Cooking time: 10 minutes Type of meal : | Main Courses

Number of servings : 4

Prep time: 30 minutes

Cooking time: 10 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1     eggplant
15 ml / 1 tbsp    salt
125 ml / 1/2 cup    olive oil
225 g / 8 oz    fusilli
125 ml / 1/2 cup    dried tomatoes in oil, drained
30 ml / 2 tbsp    red wine vinegar
2 filets            anchovies
1     red pepper, trimmed, in strips
225 g / 8 oz    provolone cheese, grated
15 leaves    fresh basil, shredded
To taste    salt and pepper

Directions

Cut the eggplant in four slices, vertically. Salt both sides and allow to drain in a colander for 20 minutes at room temperature to "sweat" out the bitter juices. Rinse and pat dry.

In a skillet, sear the eggplant slices in one-third of the oil for three minutes on each side.

Cut each slice in about a dozen pieces and set aside in a large bowl.

In a large bowl, cook the pasta al dente, following package instructions. Drain, rinse under cold water and add to the bowl with the eggplant.

In a food processor, reduce the tomatoes, vinegar, remaining oil and anchovies to a smooth puree.

Pour over the pasta and eggplant, add the remaining ingredients and toss to combine.

Serve immediately.

Nutritional information:

Fusilli with Dried Tomatoes