Region: Italy, Campania
Category: Pasta with Vegetables
Season: Fall
Difficulty: Easy but special equipment needed
Heirloom tomatoes are probably best used in salads, but if you do use them with a pasta dish as in this recipe, it's important that you keep the dish uncluttered with the addition of too many ingredients so that the variety of heirlooms can be seen because you won't be able to distinguish their taste. I usually like to top this pasta with thin shallow-fried fillets of breaded fish, such as swordfish, sliced about 1/4 inch thick. If you like you can skip the deep-frying entirely and brush the eggplant slices with oil and place in the oven until golden.
Yield: Makes 2 servings
Preparation Time: 1 hour
6 to 8 cups olive oil for frying
1 medium eggplant, cut into 1/4-inch thick slices
Salt to taste
1/2 pound spaghetti
1/4 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
4 (about 1 pound) heirloom tomatoes of different colors, cut-up coarsely
1/4 bunch fresh basil
Freshly ground black pepper to taste
1. In a deep-fryer or an 8-inch saucepan with a wire fry basket, preheat the frying oil to 360 degrees F.
2. Lay the eggplant slices on some paper towels, sprinkle with salt, and leave for 30 minutes to leech their bitter juices. Pat dry with paper towels. Deep-fry the eggplant slices until deep golden brown, cooking in two batches, about 6 minutes in all for each batch. Set aside on some paper towels to drain.
3. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente. Drain without rinsing.
4. Meanwhile, in a large skillet, heat the extra-virgin olive oil over medium-high heat with the garlic until sizzling, then add the tomatoes and cook, stirring, until their liquid is somewhat reduce and they are collapsing, about 8 minutes. Add the eggplant and toss several times. Add the drained spaghetti and cook, tossing, until the remaining tomato liquid is absorbed in a couple of minutes, then snip the basil over the spaghetti with a sprinkle of salt and pepper, toss again, and serve.
Posted: 10/26/2007
