Mediterranean Spaghetti with Roasted Peppers, Eggplant, and Caperberry Sauce

Pasta alla Cucunciata: A Flavorful Mediterranean Dish

This vibrant and savory pasta dish, Pasta alla Cucunciata, is a delightful blend of roasted peppers, eggplants, sweet cherry tomatoes, caperberries (cucunci), and anchovies, crowned with fragrant basil and sharp Pecorino cheese. The combination of these ingredients creates a bold and unforgettable Mediterranean experience, perfect for a family meal or a special dinner.

Ingredients:

Preparation Steps:

1. Prepare the peppers:

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   • Start by grilling the green bell peppers on a griddle or in the oven at 230°C (450°F) for about 20 minutes. This will give them a smoky flavor that is the hallmark of this dish. Once they’re done, set them aside to cool slightly.

2. Make the sauce:

   • While the peppers are grilling, wash the cherry tomatoes and slice them in half.
   • Cut the eggplant into small cubes (about 1 cm in size).
   • In a large non-stick pan, add a drizzle of extra virgin olive oil and place it over low heat. Once the oil is hot, add the garlic clove and sauté it until golden brown.

3. Sauté the eggplants:

   • Add the eggplant cubes to the pan with the garlic and sauté them until they turn golden and tender. Stir occasionally to ensure they don’t burn.

4. Add the tomatoes:

   • Once the eggplants are cooked, add the halved cherry tomatoes to the pan. Cook them over medium heat, stirring occasionally, until the tomatoes break down and create a saucy consistency. This will take about 5-7 minutes.

5. Prepare the cucunci and anchovy mixture:

   • In a tall, narrow container (such as a blender jar), combine the caperberries (cucunci), anchovies in oil, a pinch of salt, and black pepper. Add about 40g of extra virgin olive oil.
   • Using an immersion blender, blend everything together until you achieve a creamy, smooth texture. This flavorful paste will enrich the sauce with its briny, savory depth.

6. Prepare the peppers:

   • By now, the grilled peppers should be cool enough to handle. Peel off their skin and remove the seeds. Cut them into 2-3 cm pieces and add them to the eggplant and tomato mixture in the pan.

7. Cook the pasta:

   • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the instructions on the package (usually 8-10 minutes, depending on the brand). Once the pasta is al dente, reserve a cup of the cooking water and then drain the spaghetti.

8. Combine everything:

   • Discard the garlic clove from the sauce. Add the cooked spaghetti directly into the pan with the eggplant and tomato sauce. If the sauce needs a bit of looseness, add some of the reserved pasta water. Stir gently to coat the pasta evenly with the sauce.

9. Finish the dish:

   • Stir in the anchovy and caperberry cream mixture, and allow the pasta to soak in the flavors for a minute or two. This is the key moment where the pasta absorbs all the rich, Mediterranean flavors of the sauce.

10. Garnish and serve:

    • Before serving, tear the fresh basil leaves and sprinkle them over the top of the pasta for a fragrant, fresh finish. If desired, grate a generous amount of Pecorino cheese over the dish for added richness.

Serving Suggestions:

• Pasta alla Cucunciata is a hearty and flavorful dish that doesn’t require much in terms of sides. However, a simple green salad with a light vinaigrette or crusty bread would complement the richness of the pasta.
• For a more indulgent touch, a drizzle of extra virgin olive oil and an extra sprinkle of Pecorino can be added just before serving.

Nutritional Information:

Pasta alla Cucunciata is a truly Mediterranean feast with an unforgettable combination of flavors. The roasted peppers, tender eggplant, and savory anchovies come together with the caperberries to create a sauce that is bursting with flavor. This dish pairs beautifully with a glass of white wine or even a light red, and it is sure to be a hit at any table. Enjoy this taste of the Mediterranean in the comfort of your own home!