Spinach Torelli with Cherry Tomatoes and Black Olives

1. 1

   In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F.

2. 2

   Season the eggplant cubes with salt and pepper, and then dredge them in flour.

3. 3

   When the oil is at the right temperature, add the eggplant and fry until golden brown.

4. 4

   Remove with a slotted spoon and set aside to drain on paper towels.

5. 5

   Cook the pasta in a large pot of boiling, salted water until al dente.

6. 6

   Heat 1/4 cup olive oil in a medium saucepan over medium heat.

7. 7

   Add the garlic and suate for 1 minute.

8. 8

   Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes.

9. 9

   Once the pasta is cooked, immediately drain it, and add it to the saucepan.

10. 10

    Toss pasta with tomato mixture, and let flavors combine for 2 minutes.

11. 11

    To plate, divide the pasta among 2 plates, and spoon the extra sauce on top.

12. 12

    Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.

* Per serving · 4 servings · Values may vary.

No additional tips available.