YIELD: 8 servings
PREP TIME: 20 mins
COOKING TIME: 5 mins


WHAT YOU NEED

• 7 oz Napoli sauce

• 14 oz roast capsicum

• 2 t ground cayenne pepper

• 10 3/6 oz Anchor™ Chef’s Cooking Cream

• Sea salt & pepper

• 2 eggplants, cut into wedges

• 3 1/2 oz Anchor™ Butter, clarified

• 2 asparagus, trimmed

• 2 1/5 lb spaghetti, al dente

• 1/4 bunch purple basil


HOW IT’S DONE

1. In a pot, bring the Napoli sauce, roast capsicum, cayenne pepper and Anchor™ Chef’s Cooking Cream to boil. 

2. Season with salt and pepper. 

3. Process in a blender until smooth.

4. Toss eggplant in clarified Anchor™ Butter, salt and pepper and roast in the oven at 355F for 15 to 20 minutes until golden brown and tender.

5. In a pan, sauté asparagus in clarified Anchor™ Butter.

6. Add spaghetti, the blended sauce and eggplant. Toss all ingredients together to combine, then portion into serving bowls. 

7. Garnish with purple basil to finish.