Thin Spaghetti with Anchovy and Tomato Sauce
adapted from “The Classic Italian Cook Book” by Marcella Hazan
1 teaspoon garlic
1/3 cup olive oil (I use just enough to cover the bottom of the pan)
4 flat anchovie fillets, chopped
2 tbsp chopped parsley
1 ½ cups canned tomatoes, chopped w/ their juice
Fresh ground pepper
1 pound spaghetti
One pound of spaghettini! Of course this is far too much for one person to eat but you can make the sauce, use as much as you like for the pasta and save the rest to reheat for a quick bite later. I don’t understand how anyone can describe a recipe with a pound of pasta as the right quantity for 4 people because it always seems that half that much is a better choice.
Start the water boiling for the pasta. Saute the garlic in the oil until lightly colored and then add the anchovies. I mush the anchovies with a spoon so that they soon really dissolve. Be advised that they will spatter a bit when cooking. Also you may need a little more oil because for some reason the anchovies really seem to suck up the oil so don’t let it get too dry. Next add the parsley, cook for half a minute and add the tomatoes. Somewhere about this time the water should be boiling so toss in the spaghettini and cook until al dente. This depends upon the brand so testing is a good idea until you get the time figured out. Drain the pasta, add the amount of sauce that you want and you’re all set – especially if you have a glass of nice red to go with it – I’d opt for a barbera or something of similar heft.
adapted from “The Foods of Souther Italy” by Carlo Middione
1 Eggplant, approx 1 -1 ½ pounds
1 ½ ounces mortadella – sliced thin
2 – 2 ½ ounces provolone – sliced thin
2 large eggs
1/3 cup dry breadcrumbs
olive oil for drizzling
Preheat the oven to 375 degrees. Slice the eggplant crosswise into rounds about 3/8” thick (I actually use 1/4”). Some recipes say to salt and later drain to eliminate bitterness but if the eggplant is in good shape that’s a needless bother. Tear the mortadella and provolone to make a single layer between two slices of eggplant. Not too much – you just want a hint of the flavors. Combine the dry ingredients and put on a plate or in a shallow bowl. Beat the eggs. Dip the sandwiches in the egg and bread the sandwiches (don’t forget the edges). Drizzle about a teaspoon on each side of the sandwiches. I drizzle one side then place that side down on the backing sheet then do the other side. Bake in the oven for about 35 minutes turning once halfway through. I like them at room temperature but I guess you could serve them hot.