Fred Plotkin

Linguine with Fried Zucchini or Eggplant

Linguine con le Zucchine o le Melanzane Fritte

Preparation info

  • 2

    servings
    • Difficulty

      Easy

Appears in
The Authentic Pasta Book
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