Proposal Pasta: Penne with Squid and Eggplant Sauce

29 Feb

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!

Robin and Gus, sweet and happy

Margie and... her fiance is German, so, Europe!

Gina and Josh (Gina is clearly bored by the whole thing)

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!

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2 Responses to “Proposal Pasta: Penne with Squid and Eggplant Sauce”

  1. Rose March 1, 2012 at 5:20 PM #

    Congratulations to my three nieces!
    I wish you all love and happiness

  2. Marcia Pugliese Russotto March 1, 2012 at 7:43 PM #

    Almost every recipe from my mother starts with…’take a little oil and fry some onions’. So very Italian!!

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