Spinach Torelli with Cherry Tomatoes and Black Olives

Ingredients

• 1 quart plus 1/4 cup olive oil
• 1/2 eggplant, peeled and cubed
• Salt and freshly ground pepper
• Flour, for dredging
• 4 ounces spinach pasta
• 1 teaspoon finely sliced garlic
• 2 anchovy fillets
• 1 pint cherry tomatoes, sliced in 1/2
• 1/4 cup whole black olives
• 1 tablespoon capers
• 4 sprigs fresh basil, leaves only
• 1 red tomato, cut in 1/2

Directions

In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F.

Season the eggplant cubes with salt and pepper, and then dredge them in flour. When the oil is at the right temperature, add the eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.

Cook the pasta in a large pot of boiling, salted water until al dente.

Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes.

Once the pasta is cooked, immediately drain it, and add it to the saucepan. Toss pasta with tomato mixture, and let flavors combine for 2 minutes.

To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.