Spinach Torelli with Cherry Tomatoes and Black Olives

Yield: 2 servings
Prep time: 35 minutes
Cook time: 20 minutes
Ease of preparation: medium

Recipe courtesy Chef Pislor, Hotel Hassler, Italy

Ingredients:

1 quart plus 1/4 cup olive oil
1/2 eggplant, peeled and cubed
Salt and freshly ground pepper
Flour, for dredging
4 ounces spinach pasta
1 teaspoon finely sliced garlic
2 anchovy fillets
1 pint cherry tomatoes, sliced in half
1/4 cup whole black olives
1 tablespoon capers
4 sprigs fresh basil, leaves only
1 red tomato, cut in 1/2

Instructions:

1. In a 12-inch skillet, heat 1 quart olive oil until it reaches 375F.
   
2. Season eggplant cubes with salt and pepper and then dredge them in flour.
   
3. When oil is at the right temperature, add eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels.
   
4. Cook pasta in a large pot of boiling salted water until al dente.
   
5. Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add garlic and saute for 1 minute. Add anchovy fillets, cherry tomatoes, black olives, capers and basil and saute for 2 minutes.
   
6. Once pasta is cooked, immediately drain it and add to saucepan. Toss pasta with tomato mixture and let flavors combine for 2 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.