Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the eggplant:
  • 2 medium eggplants
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • 6 fresh basil leaves
  • Kosher salt and freshly ground black pepper
For the spaghetti:
  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 fresh red chile, chopped
  • 2 garlic cloves, minced
  • 1 cup alfonso olives, pitted
  • 1/2 bunch fresh basil leaves
  • 3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • 1 tablespoon capers
  • Kosher salt and freshly ground black pepper
  • 1 pound spaghetti
  • 1/2 cup freshly grated pecorino cheese

Directions

Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.

Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.

Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Spaghetti al Limone: Spaghetti with Lemon Sauce

Recipe courtesy of David Rocco

Red Sauce and Spaghetti

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

Spaghetti and Meatballs

Recipe courtesy of Tiffani Thiessen

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Steaks

Recipe courtesy of Alton Brown

Spaghetti with Meatballs

Recipe courtesy of Michael Symon

Spaghetti Alla Carbonara

Recipe courtesy of David Rocco

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here