As promised from my previous post, I will continue to enlighten my dear readers on how to eat well on a tight budget.
Today's creation is kind of a spin-off of pasta puttanesca. I'm not a big fan of anchovies, or capers as per original recipe, so I made a few modifications.
If you are unfamiliar with the term "puttanesca", it is derived from the Italian word "puttana", meaning whore. It is said that in the mid-20th century prostitutes used to make this dish in the time between their customers because it was quick, cheap and easy...
hmm, maybe there is some truth in the phrase "You are what you eat", haha;)
On the note of shunned and sacrilegious professions, I feel the appropriate music to accompany this dish is Goatwhore. I talked a bit about Soilent Green in a previous post, who share the same ruthlessly exuberant vocalist, Ben Falgoust. The band was originally formed in 1997 by guitar player Sammy Duet after the tragic breakup of his previous band, Acid Bath (also, an AMAZING band). Their black-death metal synthesis with gut-wrenching vocals and ear-annihilating riffs makes them one of my favorite bands to rock out to live. I've seen these guys a few times now, and every time they vastly exceed themselves!
Enough of my babbling....let's eat, drink and rock the fuck out!
Eggplant Spaghettini a.k.a. Modified Whore Pasta!
Makes 2 servings, enough for the whore and her guest;)
Ingredients:
Enough spaghettini for 2...about 300g
1/2 of a medium sized eggplant, diced (about 1/2" cubes)
3 cloves garlic, roughly chopped
dash of chili flakes
Approx 1 c. whole canned tomatoes, with juice
small handful of Kalamata or black olives
extra-virgin olive oil
black pepper and a touch of kosher salt (the olives are salty, so you shouldn't need much)
fresh parsley (If you have the means to acquire it fresh, do it...if not, don't bother with dried herbs...they just aren't the same)
Execution:
1. Cook pasta al dente, drain and set aside.
2. Heat a heavy bottomed skill over med-high heat (7-8)
3. When pan is hot, add a generous amount of olive oil. You want a good amount because the eggplant will soak it up like a sponge and also because it is part of your sauce. I cannot emphasize enough that the pan has to be HOT or else the eggplant will simply soak up the oil and take forever to cook!!
4. Add eggplant, cook for about 1 minute.
5. Add garlic and chili flakes
and cook another minute or
so until tender.
and cook another minute or
so until tender.
6. Hand-crush the tomatoes
into the pan and add enough
of the juice so that you
have about 1 c. of liquid
including the olive oil.
into the pan and add enough
of the juice so that you
have about 1 c. of liquid
including the olive oil.
7. Throw in enough olives to
your liking, season with s&p
and fresh parsley if you have
it, add the cooked spaghettini and toss.
your liking, season with s&p
and fresh parsley if you have
it, add the cooked spaghettini and toss.
8. Most of the liquid should get absorbed into the pasta (which is why it's important that is is al dente!) so there shouldn't be a puddle of liquid in the bottom of the pan.
9. Portion into serving dishes. If pasta seems dry, drizzle lightly with olive oil.
10. Enjoy your dinner and listen to Goatwhore!
Here's a pic I got with Ben Falgoust outside
of The Biltmore when I saw them in 2009.
Off of their first album released in 2000, The Eclipse of Ages into Black, this is my favorite track and probably the most appropriate, or...uh...inappropriate, depending on how you look at it, hah!
Goatwhore: Invert The Virgin
As always, thanks for checkin' this out and keep comin' back for more!
Sinfully Yours,
The Gruesome Gourmet
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