Creamy Calamarata with Golden Eggplant, Lemon and Crispy Capers Crumbs

Instructions

1. 1

   Bring a large pot of water to a boil. Once boiling, use about 4 liters of water and season it with enough of the measured salt so it tastes well salted. Meanwhile, pat the eggplant very dry with paper towels.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced eggplant, 1/2 teaspoon salt, and the black pepper. Cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Add 1 chopped garlic clove during the last minute, stir, and transfer the eggplant to a plate.

3. 3

   In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the capers and the grated or very finely chopped garlic clove. Cook for 30 seconds, then add the breadcrumbs. Toast for 2 to 4 minutes, stirring, until the crumbs are golden and crisp. Transfer to a bowl and mix in half of the lemon zest. Set aside.

4. 4

   Cook the calamarata pasta in the boiling water according to package timing until al dente, usually 10 to 12 minutes. Reserve 240 ml (1 cup) of the pasta water before draining.

5. 5

   Reduce the skillet heat to medium. Add the remaining 1 tablespoon butter and the chopped shallot. Cook for 2 to 3 minutes until softened. Add the remaining chopped garlic and cook 30 seconds more.

6. 6

   Pour in the dry white wine and let it reduce for 2 minutes. Add the heavy cream and cook for 1 minute over gentle heat. Stir in the grated Parmesan, the remaining lemon zest, and 2 tablespoons lemon juice, mixing until smooth.

7. 7

   Add the drained pasta and the golden eggplant to the skillet. Gradually add 120 to 180 ml (1/2 to 3/4 cup) of the reserved pasta water, stirring, until the sauce is creamy and clings to the pasta. Taste and adjust with the remaining salt if needed.

8. 8

   Turn off the heat and stir in the chopped parsley. Serve immediately topped with the crispy caper crumbs and, if desired, a little extra Parmesan. If you prefer a light baked finish before serving, transfer the pasta to an oven-safe dish and bake for 5 minutes at 220 °C / 425 °F.