Name: Linguine with Fried Zucchini or Eggplant (Linguine con le Zucchine o le Melanzane Fritte)
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounces linguine; Grated pecorino or parmigiano; Olive oil; 1 medium-sized zucchini or 2 baby eggplants

Preparation info

2
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish comes from Signora Francesca Santonocito, an excellent Sicilian cook whose recipes I have come to know through her daughter Luciana. It is quite easy to prepare and very tasty. As usual, the success of this dish depends on timing and on the high quality of ingredients you use.

Ingredients

1 medium-sized zucchini or 2 baby eggplants
Olive oil
8 ounces

Method

Set a large pot of cold water to boil. When it reaches a full boil, toss in a pinch of salt and bring to a boil again. In the meantime, wash the zucchini or eggplant well, chop off the ends, and slice into the thinnest discs possible. Take a large frying pan and pour in just enough olive oil to coat the bottom.

At this point, start cooking the linguine in the water.

Heat the oil