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Spaghetti Ischia Style

Updated: Feb 28

  • A real Italian summer meal with eggplant and the addition of anchovies and vegetables. It is very tasty and dietetic, we can say, a traditional dish originating from the Region of Naples. It is easy to prepare and easy to make, it has a taste of the Mediterranean. Follow recipe.

Ingredients: for 4 persons, very easy, total time:55 min.
  • 1 eggplant/ diced little cubes

  • 5 salted anchovies

  • 350 g pasta/ spaghetti

  • 120 g sultana grapes/ soaked in warm water

  • 12 almonds/ chopped

  • 2 dried chilies

  • 5 cherry tomatoes/ peeled, cut into cubes

  • 2 garlic cloves/ finely chopped

  • 10 g pitted black olives/ chopped

  • 30 g grated Parmesan

  • 40 ml extra virgin olive oil

  • salt and pepper to taste

Preparation:
  1. Fry minced garlic in oil.

  2. Add the anchovies and let them melt.

  3. Add the diced eggplant and let it simmer for a few minutes. Season to taste with salt and pepper.

  4. When the eggplant softens, add chopped almonds and chili, cook for 15 minutes.

  5. Meanwhile, blanch the tomatoes for 1 minute, peel the skin, then cut it into cubes and add to the sauce. Stir and cook for 10 minutes.

  6. Add raisins soaked in warm water and chopped olives. Cook for 5 minutes.

  7. Cook the pasta in boiling and salted water according to the instructions alla dente.

  8. Strain it well and pour it into the sauce, simmer for about 1 minute, then add 2–3 tablespoons of water where the pasta was cooked and 2 full tablespoons of Parmesan cheese and stir well and turn off the heat. Serve warm! Buon appetito!

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