WHOLE GRAIN SPAGHETTI ALLA NORMA
11.5 oz of Whole Grain Spaghetti
FOR THE TOMATO SAUCE:
17.5 oz of cherry tomatoes
3.5 tbsp of thyme
Salt and brown sugar to taste
FOR THE EGGPLANT PESTO:
2 cloves of garlic
Basil to taste
Slivers of Parmigiano Reggiano cheese to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Cut the cherry tomatoes in half and put them on a baking tin. Sprinkle with salt and brown sugar in equal amounts. Finish seasoning with thyme and extra virgin olive oil.
Bake in a pre-heated oven at 130°C/266°F for 20 minutes. Then, put the confit tomatoes in a blender. Emulsify with extra virgin olive oil until creamy. Keep warm.
Trim the eggplants and make a few cuts on the skin. Put some garlic cloves into the cuts and wrap the eggplants in aluminum foil. Cook in a pre-heated oven at 160°C/320°F for at least 30 minutes or anyway until they are soft to the touch. Allow them to cool down when ready. Cut the eggplants into two and scoop out the flesh. Put it in a bowl and marinate with extra virgin olive oil, salt and pepper. Add the anchovies cut into small pieces.
Bring the water for the pasta to the boil. Add 1 tsp of salt every liter of water and boil the whole grain spaghetti for 9 minutes. Then, strain and cream the spaghetti with tomato sauce. If needed, to make the sauce smoother, add some of the cooking water.
With the help of a ladle and fork, create a nest with the spaghetti and arrange it on the plate. Top with the anchovy eggplant pesto, the slivers of Parmigiano Reggiano cheese and some basil leaves. Serve.