Aubergine & Anchovy Pasta
Submitted by Dannyb
Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that’s dead simple to make.
YIELD
3 servingsPREP
10 minCOOK
40 minREADY
1 hrsRight, let’s talk about anchovies. They don’t taste “fishy” when you cook them properly. They melt into the sauce and become pure, concentrated savoury goodness.
This dead-simple pasta starts with cubed aubergine and tinned tomatoes simmered in olive oil and garlic.
The anchovies get mashed with a fork, mixed with flour and milk into a thick paste, and stirred straight into the tomato sauce before the whole lot goes into the oven for 30 minutes.
What comes out is rich, salty, and deeply satisfying. Pile it onto whatever pasta you fancy.
Kitchen Tips
- Salt the cubed aubergine and let it drain for 20 minutes to pull out bitterness and excess moisture
- Mash the anchovies thoroughly; you want them to dissolve completely into the sauce, not leave chunks
- Use passata alongside the tinned tomatoes for a smoother, thicker base if you prefer less texture
Ingredients
Directions
Sprinkle the cubed aubergines with salt and leave them to drain.
Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you’re using it.
Now open the tin of anchovies, and chuck them and their oil into a small saucepan.
Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute.
Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven for 30 minutes.
Serve with industrial amounts of pasta.
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