The Origin of Spaghetti con Melanzane a Funghetto
This dish captures the essence of southern Italian cooking, emphasizing fresh, seasonal ingredients and the bold, robust flavors that are characteristic of the region. It’s a flavorful and satisfying pasta dish that has become a beloved part of Italian cuisine, particularly in Campania and Naples.
Spaghetti con Melanzane a Funghetto” is a delicious Italian pasta dish that features eggplants (melanzane) prepared in the “funghetto” style, which means “in the style of mushrooms.” The name might be a bit misleading, as there are no mushrooms in the dish, but the eggplants are sliced in a way that resembles mushroom caps, and the dish takes on a similar sautéed and flavorful character.
The exact historical origin of this dish is not well-documented. Still, it is believed to have roots in southern Italy, particularly in the Campania region and Naples. Southern Italian cuisine, including Neapolitan cuisine, is known for its inventive and flavorful use of locally available ingredients, and this dish is no exception.
The Flavorful Components of Spaghetti con Melanzane a Funghetto
“Spaghetti con Melanzane a Funghetto” typically consists of spaghetti, eggplants, tomatoes, garlic, olive oil, basil, and red pepper flakes. The eggplants are sliced into round, thin discs resembling mushrooms. They are then sautéed with garlic and olive oil until tender. Tomatoes are added to create a simple tomato sauce, and the dish is finished with fresh basil and a pinch of red pepper flakes for some heat.
This dish captures the essence of southern Italian cooking, emphasizing fresh, seasonal ingredients and the bold, robust flavors characteristic of the region. It’s a flavorful and satisfying pasta dish that has become a beloved part of Italian cuisine, particularly in Campania and Naples.
Spaghetti alla Siciliana
4
servings10
minutes40
minutesKeep the screen of your device on
Ingredients
1 Large Eggplant
12 Ounces of Spaghetti (340 gr)
2 Cups of Cherry Tomatoes
2 Tablespoons of Fresh Basil, Chopped
3 Cups Sun Flower oil
3 Cloves of Garlic
Grated Parmesan Cheese (Optional for serving)
Salt
Directions
- Begin by cutting the eggplants into 1-inch cubes. While you’re at it, place these cubes in a colander draped with a cloth to prevent them from browning.
- Heat up some sunflower oil in a medium skillet (1). When that oil is sizzling, it’s time to fry the first batch of those eggplant cubes until they turn a beautiful golden brown (2). Afterward, gently place them in a bowl lined with paper towels to soak up any excess grease (3).
- Discard carefully the sunflower oil and give the pan a quick wipe-down with a paper towel.
- Place the water and salt in a large pot and bring to a boil.
- Now, with the heat set to a medium tempo, introduce the garlic to the pan. Give it about a minute of sizzling serenade.
- Place the cherry tomatoes, season them with a pinch of salt, and let them groove for about 10 minutes. Stir them until they surrender their juicy essence. (If dry, add 1/4 cup of water)
- Add the crispy, fried eggplant “finghetto” cubes and a handful of fresh basil. Keep cooking for 5 minutes until everything is soft and the air is filled with an irresistible fragrance. Bring the heat down to a gentle hum.
- Next, put the spaghetti into the boiling water. But here’s a trick: take them out 5 minutes before the usual cooking time on the package. Rescue them and place them in the pan. Do not discard the spaghetti water!
- Turn up the heat to high and add the spaghetti water. Enough to cover them (about half a cup). Mix it all and keep stirring. Wait as the water disappears, and your creation becomes a creamy delight. Taste it, and if the spaghetti is still too firm, add more pasta water as needed. This step is the key to making your pasta just right.
- Season your masterpiece the way you like it and serve it up.
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