Friday recipe – Jenny’s Friday Pasta
Unless I’ve had the type of day (week, month..) that makes me unable to do anything except lay flat out on my couch and watch Julia Child video’s on YouTube I will usually still cook on Friday evening. I’m not much for take out anyways. That’s not because I’m pretentious enough to don’t like take out, I’m simply too cheap. Ha! Well, at least a little bit and I also don’t hate cooking which helps. But cooking up a beef Wellington after a commute from hell is not on my top favorite things to do list. It needs to be quick, taste good and be slightly festive and comforting since we are celebrating the start of the weekend after all. This is my best recipe to match the above requirements. I don’t know what the official name of this type of pasta saus would be in the likes of Bolognese or Carbonara but if anyone knows, give me a shout out in the comments.
Enough for 2 good eaters
1 medium to large sized eggplant
About 3 table spoons of small capers
Canned artichoke, about 4-5 artichoke hearts
2 sweet red peppers
1 fresh chili pepper
2 cans of good quality canned tomatoes of your choice, I prefer quartered
Spaghetti, I like the extra thin spaghettini kind for this dish
Olive oil (for frying)
Start with boiling water for the spaghetti. Cut the eggplant into small cubes of about 2 cm or ¾ inch. Fry on medium heat until browned and soft, about 5 min, add a pinch of salt to the eggplant. Add the sliced peppers and chili pepper and fry with the eggplant until they start to soften a bit, say 2 min. Pour the canned tomatoes into the frying pan together with the quartered artichoke hearts and the capers. Stir until mixed and let simmer for at least 5 min and preferable no more than 10 min. When the pasta is ready (7 min of boiling should do it but I always fish one out to taste and make sure it’s still got a slight bite) drain and add it to the saus. Good cooking rule: always add pasta to the saus, never saus to the pasta. As taught to me by the Italian chef of my student gig restaurant. Another one from the same source; the water you cook pasta in should be as salty as the Mediterranean Sea. What can I say, the man was a legend. Fernando, if you by a snowballs chance in hell are reading this, thanks for teaching me the fineries of Sardinian cooking. When seasoning remember that the capers and artichoke already gives some saltiness and the chili pepper has added some sting. I like it hot, but if you are less of a sweating while eating person, feel free to reduce the chili by half or more. Voila, there you have a hearty, savory, salty, spicy and very satisfying dish in probably less than 15 min. Buon appetito! Let me know what you think and I hereby give you my blessing to photograph food on Instagram #jennyspasta
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