Pasta with anchovies, roasted tomato and eggplant

This mouth-watering dish is simple yet elegant, and does a standout job highlighting the freshness of a few key flavours - ripe tomato and eggplant, creamy roasted garlic, salty anchovies, and freshly-picked basil. It was loosely inspired by this recipe, and instantly became a new favourite. I'm already looking forward to making it again.

Serves 4.

 

To prepare vegetables:

Thickly slice 3 large tomatoes and 2 small eggplants, then toss in 1T olive oil and place on baking sheet. Cut top off 1 head garlic, drizzle with olive oil and wrap in foil. Roast tomatoes, eggplant and garlic in oven at 325. Remove garlic after about 45 minutes, continue roasting tomatoes and eggplant for another 15-20 minutes.

To make pasta:

Cook 375 g whole-wheat spaghettini according to package directions. Drain, reserving 1/4 cup of cooking water.

To prepare sauce:

Thinly slice one large sweet onion. Sautee with 1/2 T olive oil and 1/2 T butter over medium heat, stirring often, until fragrant and starting to brown. Add roasted tomatoes and eggplant, garlic squeezed from bulb, 1 can whole tomatoes and about 20 chopped anchovy fillets. Gently break up canned tomatoes with a wooden spoon. Bring sauce to a boil, then add 3/4 cup red wine and reserved cooking water. Reduce heat and simmer for 10-15 minutes or until desired consistency is reached. Season to taste with pepper and a dash of chili flakes. 

To serve:

Toss sauce with pasta. Serve with grated Parmesan and torn basil leaves.