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Eggplant Pasta With Anchovy Bread Crumbs And Capers Recipe Eggplant Pasta With Anchovy Bread Crumbs And Capers Recipe

Ingredients

  • Yield:
  • 3 to 4 servings
  • 1½pounds eggplant, cut into 1-inch cubes (about 8 cups)
  • Salt and freshly ground black pepper
  • ½pound short pasta, such as shells or orecchiette
  • ½cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling and as needed
  • 12anchovies, coarsely chopped
  • 8garlic cloves, 3 grated or finely minced, 5 thinly sliced
  • 1cup coarse dry bread crumbs, either panko or homemade
  • ¼teaspoon red-pepper flakes, plus more for serving
  • 1cup cherry tomatoes, halved or quartered if large
  • 2tablespoons capers, drained
  • 1cup torn fresh basil or parsley
  • 1lemon, zested and halved

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