Ingredients
¼cupcapers,salted
12ozspaghettini
¾cupextra virgin olive oil
1large eggplant
salt and freshly ground pepper
3garlic clove
pinchcrushed red pepper,(large pinch)
1cupItalian bread,crustless, ⅓ inch diced
¼cupyoung pecorino,freshly grated
Preparation
In a large cup, soak the salted capers in plenty of cold water for 15 minutes. Drain the capers and squeeze dry.
In a large pot of salted boiling water, cook the spaghettini until just al dente. Drain the pasta well, reserving ¾ cup of the cooking water.
In a large, deep nonstick skillet, heat ¼ cup of the oil until shimmering. Add the eggplant, season lightly with salt and pepper and cook over high heat, for about 6 minutes, stirring occasionally, until tender.
Add the sliced garlic and crushed red pepper and cook for about 2 minutes until the garlic is softened.
In a small skillet, heat the remaining ½ cup of oil until shimmering. Add the capers and fry over high heat, shaking the pan slightly, for for 2 minutes, until the capers are golden and puffed. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
Add the whole garlic clove and the diced bread to the oil and fry for about 2 minutes, stirring, until golden.
Using a slotted spoon, transfer the croutons to the plate. Discard the garlic clove
Add the pasta to the eggplant. Add the pecorino and the reserved cooking water and simmer, tossing, for about 2 minutes, just until the water is nearly absorbed.
Serve the pasta in shallow bowls, sprinkled with the fried capers and croutons. Enjoy!
