Garden Bed Pasta

By Matty Matheson · 45 min

Ingredients

Instructions

1. Dice the eggplant into ½-inch chunks. Heat the pan on high with olive oil covering the base. Once hot, add the eggplant, let the edges crisp while cooking, then season with salt. When browned, set aside in a separate bowl.
2. Mince the garlic, dice the onion and slice the Jimmy Nardello peppers, seeds left in. Add more olive oil to the pan, then add the garlic, onion and 2-3 diced anchovies.
3. Start boiling the pasta. Add the small diced zucchini to the pan. Cut the tomato in half and squeeze it over the pan so all the pulp goes into the sauce, stirring often. Add one ladle of pasta water.
4. Thinly slice the kale leaves, stems included, but hold them back until the end.
5. Add the eggplant to the pan with the basil leaves and simmer for a few minutes.
6. Add the kale. Use pasta water to loosen the sauce, then when the pasta is cooked, add it to the sauce and toss. Season with salt and freshly cracked pepper to taste. Finish with the juice of one whole lemon.
7. Serve topped with Parmigiano Reggiano and chives.

Summarized from Matty Matheson's video. Watch it for the details.

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GarlicOnionCheeseTomatoLemonParmesan cheesePastaZucchini