I have always found Italian language very sexy and I have to confess I try and use Italian names for food wherever I can - not to sound pompous but merely because it sounds good. Melanzane is the Italian name for eggplant and is the star of this pasta dish. The sauce is of an olive oil, chilli, garlic base and is quite light and goes very well with the gooey eggplant. It's a really fresh pasta dish, and keeps well as a pasta salad at room temperature too making it great for entertaining. I hope you enjoy my Pasta Melanzane - another little Italian adventure.
2-3 long Red Chilli - finely chopped (use less if you don't like it too hot)
6 cloves of Garlic - finely chopped
3 tbsp Olive oil
a generous glug of Extra Virgin Olive oil
2 cups Cherry tomatoes - cut into halves
3/4 cup Parsley - chopped
1/2 cup Parmesan cheese - grated
Salt to taste
Pepper to taste
Note: To make this dish vegan leave out the parmesan cheese
In a large pot boil about two litres of water, add a generous sprinkling of salt and carefully place the fettucine into the pot to cook. In another pan heat some olive oil and add garlic, chilli and saute for a few minutes. Add the eggplant and mix well so that the eggplant pieces are coated with the garlic and chilli. Cook for ten minutes till eggplant is tender.
Drain the pasta and keep it aside. Add the cherry tomatoes to the pan and cook them till they are gooey and begin to release their juices to become a sauce. Now add the salt, pepper and 3/4th of the parsley and mix everything till combined. Mix the pasta in to the eggplant, chilli and tomato sauce and mix it well. Remove from heat and add a generous drizzle of extra virgin olive oil, this adds to the sauce making the pasta moist and delicious. Sprinkle some parmesan and cracked pepper and garnish with some fresh parsley. Pasta Melanzane is ready to be served.