Spaghettini Pesto &Eggplants

 Trapani Style

Spaghettini Con Pesto & Melenzane

Pasta c'Ammoghiu a Trapanisi 

This dish has characteristics and flavors different from similar sauces originally made in other parts of Sicily .
The province of Trapani is the largest producer of capers and anchovies: these two fundamental components of the local economy give to this sauce a distinctive taste which combines with the eggplants, olives, tomato and the other ingredients.
This blend of flavors makes this a favored pasta dish to all discriminating gourmets.
It is copied all over Sicily and it is customary to call it Spaghettini alla Siciliana. 

Serves 4   

Ingredients:    

·         1 lb. spaghettini 

·         1 Italian eggplant cut in 1 inch cubes, sprinkle with salt and place in a colander for 30 minutes.    

·         4 clove of garlic, whole  

·         ¾ cup of olive oil (divided)    

·         4 tomatoes, peeled and  cut in small pieces  

·         ½ cup chopped basil leaves   

·         3 salted anchovies, washed, boned and cut in small pieces   

·         2 tablespoons of capers, rinsed well and chopped  

·         10 pitted black olives cut in half   

·         ½ cup blanched almonds chopped

·         ½ cup chopped basil leaves   

·          Salt and pepper to taste 

Extra olive oil to drizzle

Preparation:

The Eggplant
Pat dry the eggplants with a clean dish towel or paper towels.
Fry the cubes in 1/2 cup of olive oil. Place fried eggplants on paper towels to drain the oil and set aside.

The Pesto Sauce
In a large bowl (or use a blender) place the garlic with a few drops of olive oil and with a spoon pound and smash the garlic into the oil. Add the tomatoes, chopped basil, anchovies, capers and the remaining oil. Mix well and add the olives, the chopped almonds, pepper and the crushed red pepper to taste. Mix well and taste for salt. Set aside for a few hours to allow the ingredients to blend into a singular flavor. Do not refrigerate. 

The Pasta Trapani  Style 
Cook the spaghettini al dente in abundant salted water following manufacturer recommendation.
When pasta is cooked, drain and return to the pot. Keeping on a low flame, toss in half of the pesto sauce.
Pour spaghetti in a warm large serving bowl, or make individual portions, top with the eggplants and the remaining pesto sauce; drizzle a few drops of oil on top and serve immediately.
This pasta is served without cheese; place a pepper mill on table.