Pappardelle con melanzane e peperoni

Pappardelle with eggplant and capsicum

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

Pappardelle are flat noodles about 3 cm (1¼ in) wide and are quite well suited to chunky, robust sauces.

Ingredients

  • 1 quantity of fresh pasta
  • 1 small eggplant (aubergine)
  • 1 yellow capsicum (pepper)
  • 1 red capsicum (pepper)
  • 2 salt-packed anchovies, rinsed and filleted, or 4 fillets in olive oil
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and chopped
  • 5 medium-sized, fresh tomatoes, skinned and cut into chunks or 400 g (14 oz) tin of peeled tomatoes with juice, cut into chunks
  • 1 tablespoon capers in vinegar, drained
  • about 6 basil leaves, roughly torn
  • about 120 g ( cups) freshly grated Parmesan cheese, to serve

Method

Make the pasta. Cover and leave it to rest for about 30 minutes at room temperature. Preheat the oven to 200°C (400°F/Gas 6).

Rinse the eggplant, quarter it lengthways and cut into 5 mm (¼ in) slices. Put the slices into a colander, sprinkle with a little salt, and leave for about 30 minutes to let the bitter juices drain away. Rinse and pat dry with paper towels.

Meanwhile, put the capsicum onto a baking tray and into the oven — until they are soft and blistered and have darkened in places. Put them in a plastic bag, close the bag and leave the capsicum to sweat for about 10 minutes. Remove the skins, inner seeds and fibres, and cut the capsicum into 1 cm (½ in) strips.

Roll out the pasta dough following the instructions. Roll up the pasta strips along their length and cut noodles at 3 cm (1¼ in) intervals with a knife. Toss the pasta through your fingers to separate and place on a tray, sprinkled with flour, until needed.

Roughly chop the anchovies and set aside. Heat the oil and garlic in a large saucepan. Add the eggplant and tomatoes and cook on a medium heat for about 10 minutes. Add the capsicum, capers, anchovies and basil. Season with salt and pepper, and cook for a few more minutes.

Cook the pappardelle in boiling salted water for 3 minutes. Drain, saving some water, and put the pasta and the sauce into a bowl and toss to evenly coat the pasta. Add some water if it seems dry. Serve with black pepper and Parmesan cheese.

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