{"id":18835,"date":"2016-08-27T22:05:01","date_gmt":"2016-08-27T20:05:01","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18835"},"modified":"2016-08-27T22:06:22","modified_gmt":"2016-08-27T20:06:22","slug":"baked-pasta-with-aubergine-eggs-and-anchovies","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=18835","title":{"rendered":"Baked Pasta with Aubergine, Eggs and Anchovies"},"content":{"rendered":"

\"bakedpastap\"I rarely eat pasta, almost never bake it and definitely never switch on the oven\u00a0it when it’s 33\u00b0C outside! Yet, today something made me cook pasta, patiently\u00a0simmer\u00a0a sauce with vegetables, boil eggs and prepare a dish which turned out\u00a0perfect for such a hot summery day. I didn’t follow any recipe, but simply opened my cupboards and improvised, adding this and that. I’m really proud to say I don’t hesitate to post this recipe because I’d love to share it with all of you (with a special dedication to anchovy lovers). It was extraordinary, and even more summery, served with peperoncini sott’olio<\/a> I made yesterday after MJ, my blogging friend (MJ’s Kitchen)<\/a> and fellow chilli addict reminded me of them:<\/p>\n

\"Peperoncini<\/a>
Peperoncini sott’olio (Fresh Chillies with garlic and Oil)<\/figcaption><\/figure>\n

TIPS: You can use any vegetables\u00a0you like or simply have in the fridge, but I finally found\u00a0aubergine the best suited for this dish.<\/p>\n

Obviously, if you don’t like anchovies, skip them or add cut up ham for example.<\/p>\n

You can use any easily melting Italian cheese here;\u00a0smoked scamorza or smoked provola are my favourite (try to find those which are really smoked, i.e. don’t contain “smoke aroma” in the ingredients list).<\/p>\n

If you don’t have or don’t want to make peperoncini sott’olio (above), this dish would be delicious with a splash of chilli oil.<\/p>\n

Preparation: about 1h30 (but it’s definitely worth it!)<\/em><\/p>\n

Ingredients (serves four):<\/em><\/p>\n

750 ml tomato passata or tinned chopped tomatoes or fresh skinned tomatoes simmered until they become a thick sauce<\/em><\/p>\n

2 tablespoons olive oil<\/em><\/p>\n

3 big garlic cloves, chopped<\/em><\/p>\n

1 big aubergine or 1 small courgette+1 small aubergine, cut into bite-sized pieces<\/em><\/p>\n

1 small sweet pepper (bell pepper or long red pepper), cut into bite-sized pieces<\/em><\/p>\n

3 hard-boiled eggs<\/em><\/p>\n

150 g mozzarella, smoked scamorza or smoked provola (or any other melting Italian cheese)<\/em><\/p>\n

100 g canned anchovies<\/em><\/p>\n

3\u00a0tablespoons capers<\/em><\/p>\n

salt, pepper, thyme<\/em><\/p>\n

(grated pecorino or parmezan)<\/em><\/p>\n

fresh basil<\/em><\/p>\n

Heat the olive oil.<\/p>\n

Fry the garlic\u00a0for one minute.<\/p>\n

Add the sweet pepper and the aubergine (if you use courgette, add it raw to the dish just before baking).<\/p>\n

Stir-fry for several minutes.<\/p>\n

Add the thyme and 1\/2 of the tomato sauce\/chopped tomatoes.<\/p>\n

Simmer the sauce for about 30 minutes, add salt to taste.<\/p>\n

Preheat the oven to 200\u00b0C.<\/p>\n

In the meantime cook short pasta, taking it out of the water 3 minutes before the time indicated \u00a0on the package.<\/p>\n

In a baking dish place a layer of pasta, cover with vegetables cooked in tomato sauce.<\/p>\n

Add courgettes, if using.<\/p>\n

Add\u00a0the remaining tomato sauce.<\/p>\n

Cover with half slices of the eggs, capers, chunks of cheese and grate some pecorino\/parmezan on top (if using).<\/p>\n

Bake for about 40 minutes or until the cheese is completely melted and slightly golden.<\/p>\n

Just before serving sprinkle with freshly ground black pepper and torn basil leaves.<\/p>\n

Serve with pepperoncini sott’olio, if you have them.<\/p>\n","protected":false},"excerpt":{"rendered":"

I rarely eat pasta, almost never bake it and definitely never switch on the oven\u00a0it when it’s 33\u00b0C outside! Yet, today something made me cook…<\/p>\n","protected":false},"author":1,"featured_media":18837,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[130,77,37,131,71],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18835"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18835"}],"version-history":[{"count":10,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18835\/revisions"}],"predecessor-version":[{"id":18848,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18835\/revisions\/18848"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18837"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18835"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}