Sometimes you realize that you've lived near a major city for your whole life. Times like when you see an eggplant growing, and are surprised that it's actually purple. For some reason, I was pretty convinced they started out white. Like how some kids' eyes start out blue, and then turn darker. Anyway, turns out even baby eggplants are purple.
Here's the baby picture:
It's about the size of a large grape right now. Hopefully it'll make it out of infancy so I can eat it. While the garden incubates eggplant, it's turning out parsley in alarming quantities.
Hence, this quick and easy pasta features parsley. This is great for a weeknight, or any other time you're cooking from your pantry and have some fresh herbs to toss in the mix.
Linguini with Anchovies, Parsley and Capers
1/2 lb linguini
8-10 anchovies in oil, oil reserved
1/4 onion, chopped
6 garlic cloves, finely minced
red pepper flakes
2 TB capers
1 TB caper juice
2 c chopped parsley
1TB lemon zest
freshly ground black pepper
Cook linguini, according to directions in salted water. Reserve 1c of cooking water, then drain, and set pasta aside.
In large skillet, heat anchovy oil over medium-high heat. Add onion, garlic, and red pepper flakes and sautee until soft. Turn heat to low-medium and add anchovies to skillet and sautee another 3-4 minutes, using spoon to break up the fish. Add capers, caper juice, and parsley and sautee for about a minute. Remove mixture from heat.
Combine anchovy mixture and pasta in skillet. Add pasta water as needed to achieve desired consistency. Stir in lemon zest. Season liberally with freshly ground pepper. Serves 4.