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Linguine, Octopus, Fried Eggplant and Cherry Tomatoes

Linguine, Octopus, Fried Eggplant and Cherry Tomatoes

Preparation time:

  • 10mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Dairy-free
  • Gluten-free (optional)
  • Pescatarian

 

We created this recipe almost by chance :). We had some previously steamed octopus tentacles that we didn't manage to finish and a few eggplants that we needed to cook. The inspiration for this recipe was my love for fried eggplants especially as a complement to cherry tomatoes. We thought the octopus tentacles would have been a great addition. This recipe ended up being absolutely delicious! Perfect combination in terms of flavors and consistencies between the 3 main ingredients: tentacles, fried eggplant and mashed cherry tomatoes.

 

Ingredients (2 Servings):

  • 180g of Linguine
  • 1 Eggplant 
  • 16 Cherry Tomatoes  
  • 150g Steamed Octopus Tentacles
  • A Clove of Garlic
  • Extra-virgin Olive Oil 
  • Freshly Ground Black Pepper 
  • Sea Salt

 

Instructions:

  • Dice the eggplant (cut cubes the size of a thumb) and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes. 
  • Heat 4 tablespoons of extra-virgin olive oil in a pan and fry the eggplant until they become golden brown (usually cook for 10 minutes).
  • Once cooked, let the eggplant cubes rest on a paper towel to remove the excess oil. 
  • In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden.
  • Cut the cherry tomatoes into halves and add them to the wok. 
  • Cut the steamed octopus tentacles into thumb size pieces and add them to the wok once the cherry tomatoes are cooked.
  • Boil water in a pot and once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box.
  • While the pasta is boiling add 2/3 tablespoons of the pasta water into the wok. This water will add a creamy texture to the sauce. 
  • Add half of the eggplant cubes to the wok with the cherry tomato sauce. 
  • Drain the pasta and add it to the wok. Continue to stir until sauce is fully mixed with the pasta. Add some freshly ground black pepper. 
  • Plate the pasta and season it with some eggplant cubes and drizzle some extra-virgin olive oil.

03.09.2020

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