Love is in the air at For Antonina headquarters. Within the past few months, not one, not two, but ALL THREE of my younger girl cousins (we’ll call them “The Capassoettes”) have become engaged. Robin first, followed by Margaret a few weeks ago and topped off with little Gina, just this past weekend. Three lucky fellows are getting into this fabulous family, indeed!
In celebration, I present to you a fancy pasta dish, capable of warming the heart of even the coldest spinster residing in me… uh, all of us. Perfect for a proposal, a hot date or a night watching movies and drinking excessively with your sexy single pals.
PASTA WITH SQUID AND EGGPLANT SAUCE (Serves 6 to 8)
1lb eggplant, peeled and cut into 3/4 inch pieces
1/2C olive oil
1 onion, finely chopped
1 garlic clove, minced
2lbs small squid, cleaned, bodies cut into 1/8 inch rings and tentacles chopped (you can usually find these already prepped at the grocery fish counter)
3 large tomatoes, peeled and chopped
1C dry red wine
1/4t dried thyme
1/4t oregano
1/3C parsley, chopped
1t salt
1/4t red pepper flakes
1lb penne pasta
Heat the oil and saute the eggplant, onion and garlic over moderate heat in a 2-quart pot until golden. Add the squid, tomatoes, wine, thyme, oregano, parsley, salt and red pepper flakes. Bring to a boil and simmer, covered, for 45 minutes.
Cook penne is salted boiling water until al dente. Drain and toss with sauce.
The sauce simmers for a while so, while you wait, you can shop for wedding gifts online. Congratulations, Capassoettes! Now who’s ready for their fondue pot? Mangia!