Linguine with Pulp of Grilled Eggplant & Anchovies2016-03-09
- Cuisine: Middle Eastern
- Course: Main Course
- Skill Level: Beginner
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- 3 tbsp breadcrumbs
- 250g Al Wadi Al Akhdar linguine pack (half pack)
- Salt, to taste
- 3 tbsp Al Wadi Al Akhdar olive oil
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- ½ tsp chili flakes
- 50g canned anchovies
- 1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
- Juice of 1 lemon
- 1 tsp oregano
- 1 tomato diced, seeds removed
- ½ cup sour cream
- 3 tbsp parsley, coarsely chopped
Heat 1 tablespoon of olive oil in a large frying pan, add the breadcrumbs and toast them stirring constantly until golden brown. Set aside.
Bring a large saucepan of water to a boil, add pasta, salt and 1 tablespoon of olive oil and cook for about 10 minutes or according to packet instructions. Drain pasta and reserve.
In a skillet add 1 tablespoon of olive oil, onion, garlic, chili flakes and anchovies and sauté for 2-3 minutes. Stir in the pulp of grilled eggplant and the lemon juice.
Return the pasta to the large pot. Turn heat back to low. Stir in gently anchovy mixture and sour cream to toss all.
Add diced tomatoes, season with oregano and salt and finish with a sprinkle of parsley and breadcrumbs.
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