Sicilian peasant foo! PASTA!!!#shortsfeed #shortsvideo #food #foodie

Eggplant Pasta With Anchovy Paste, Bread Crumbs & Capers (Quick Overview)

Ingredients:
Olive oil
1–2 tbsp anchovy paste (or to taste)
1 medium eggplant, diced
3 cloves garlic, minced
2 tbsp capers
1/2 tsp chili flakes (optional)
1/2 cup toasted bread crumbs
1/2 lb pasta
Parsley, lemon zest, Parmesan (for finishing)

How to Cook It:
1. Toast the Bread Crumbs:
• In a dry pan or with a bit of oil, toast until golden. Set aside.
2. Cook the Eggplant:
• In olive oil, sauté diced eggplant until browned and soft. Salt a bit early to help draw moisture.
3. Add Anchovy Paste & Garlic:
• Push eggplant aside, add more oil and sauté garlic with anchovy paste until fragrant and dissolved (~1–2 mins).
4. Add Capers & Chili Flakes:
• Stir into the mixture and cook a minute longer.
5. Cook Pasta & Combine:
• Boil pasta to al dente, reserve 1/2 cup pasta water, then toss with eggplant mix.
• Loosen with pasta water if needed.
6. Finish with Bread Crumbs & Flavor:
• Toss with toasted crumbs, chopped parsley, lemon zest, and Parmesan.

Pasta, pasta, pasta. And you’ve never seen it like this. No, Siri, Bob. Would it be Roar? Anyway, it may not be fancy. Of course, Sicilian food is rooted in peasant traditions. But if I don’t add at least one Sicilian recipe a month, my mother will be at my front door with a wooden spoon and a list of ancestors I have shaped. But I’m going to be very honest with my right hand to die and non and a pot of sundae sauce. This is one of the best pasta dishes I have ever had. Like top five. It has everything. layers of flavor, a mosaic of texture, parmesan rea. I mean, what else do you need? It’s pretty. And if you really break it down, the whole thing cost about five bucks to make. And that will make Nona proud. Comment if you’re going to give this a try or what else you might have added to it. Like and share if you love me. When you say