Paccheri con Melanzane


With the combination of eggplant, tomatoes, and paccheri, classic flavors of Sicily are combined - add the anchovies and you have a great first dish for the summer season. The paccheri is a pasta that originated in Campania and in this recipe we use it as a noodle to mix with the sauce, but it is also common to stuff the paccheri with various fillings. Enjoy this recipe with a nice glass of Barolo.

• 1 lb Paccheri
• 2 eggplants sliced and roasted
• 2 oz Olive Oil
• 4 Cloves of Garlic Chopped
• 6 Anchovy Fillets
• 3 cups of steamed cauliflower
• 1 cup grape tomatoes cut in half
• 1 tspn oregano
• 16 oz of marinara
• 1 tspn crushed red pepper
• 4 oz grated romano
• 3 sprigs chopped fresh parsley
Prep • Begin by slicing the eggplant into 1" thick slices, • On a sheet pan sprinkle salt and then place the eggplant slices on the pan • This 'sweats' the eggplant out, after about 5 minutes dab the eggplant with a paper towel to dry it off. • Sprinkle the top of the eggplant with black pepper and oregano and then drizzle with olive oil. • Place the eggplant in the oven at 375 degrees for 5 miinutes. After 5 minutes, flip the eggplant and cook in oven for another 5 minutes. • Remove the eggplant from oven, let cool and cut the slices into 1/6ths chunks • Bring a pot of water to boil with a touch of salt, after boiling add the cauliflower for a couple minutes, then remove. • Chop the cauliflower after it has cooled and set aside ( Save the water for boiling the pasta) Extension • Begin bringing the pot of water to a boil again • Add the olive oil to a skillet over medium heat with the butter • Add the oregano and anchovies after butter has melted - at this point add the pasta to the water (the pasta will take approx 9 minutes to cook) • Now add the garlic, cauliflower, and eggplant to skillet and stir • Bring to low heat and add the tomatoes, crushed red pepper, and oregano • Add marinara to skillet and continue to stir on low heat while pasta is cooking • Add the pasta directly from the pot to the skillet and toss • Plate the pasta and sprinkle with grated romano and fresh parsley


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