Eggplant noodle salad
Indulge in the savory flavors of this vibrant eggplant noodle salad bursting with freshness and culinary delights. Transform your taste buds today!
Ingredients:
- 450g cherry tomatoes, halved
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup minced shallot (from 1 medium shallot)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 large garlic clove, grated
- 340g uncooked casarecce pasta
- 4 (1/2-ounce) prosciutto slices
- 3 oil-packed anchovies, finely chopped
- 1/2 cup thinly sliced fresh basil
- 1/2 cup coarsely chopped Castelvetrano olives
- 2 tablespoons chopped fresh oregano
- 2 tablespoons drained nonpareil capers
- Fresh basil leaves, for garnish
- 1/2 teaspoon cracked black pepper, for garnish (optional)
Instructions:
- Place the tomatoes in a medium bowl, add some salt and ground pepper, and mix them together. Then, add shallot, oil, vinegar, and garlic, and mix well. Let it sit at room temperature for at least 20 minutes.
- While the tomato mixture is resting, cook the pasta in salted water following the instructions on the package. Save 1 cup of the cooking liquid before draining the pasta.
- Take 2 slices of prosciutto and place them on paper towels on a microwave-safe plate. Microwave on HIGH until they are crispy, which should take about 1 minute and 30 seconds to 2 minutes. Repeat this step with the other 2 prosciutto slices.
- Strain the liquid from the tomato mixture into a bowl. In a large skillet over medium-high heat, combine the warm pasta, anchovies, tomato liquid, and 1/3 cup of the reserved cooking liquid. Cook until the sauce thickens slightly and coats the pasta, approximately 2 minutes. Remove the skillet from the heat and stir in the drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble the crispy prosciutto over the pasta and garnish with basil leaves and cracked pepper, if desired.
Summary:
- Calories: 853 kcal
- Fat: 30 g
- Protein: 18 g
- Carbs: 129 g
- Potassium: 1681 mg
- Magnesium: 166 mg