Capellini with leeks and spicy eggplant
The creaminess of the goat cheese and butter are the perfect complement to the tang of the spicy eggplant. Capellini pasta is very thin, between a spaghetti and angle hair.
3 tablespoons salted butter
2 cloves garlic, minced
1 cup thinly sliced leeks, white and pale green parts only
1 cup canned spicy eggplant, chopped
1 cup good quality chicken stock (we use Knorr gel packs)
1 (4-ounce) log goat cheese
Sea salt and freshly ground pepper, to taste
1 (1/2 -pound) package capellini pasta
Grated Parmesan cheese, to serve
Melt butter in large skillet over medium heat. Add garlic and cook 1 minute until fragrant. Add leeks and spicy eggplant. Cook 2 minutes or until leeks are softened. Add chicken stock. Bring mixture to boil, lower to simmer. Stir in goat cheese. Season with salt and pepper.
Meanwhile, in large pot of boiling, salted water, cook pasta until tender but firm, about 3 minutes. Drain reserving 1/4 cup pasta water, and place pasta into skillet with sauce. Add a bit of pasta water, increase heat for a minute and toss to coat. Sprinkle with Parmesan. Serves 4.