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| LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily |
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| bucatini in salsa bianca bucatini in white sauce ingredients 1 pound bucatini 1 medium eggplant 1 medium onion 2 large ripe tomatoes 4 anchovy filets 6 green Sicilian olives 1 can of tuna packed in olive oil 1/4 cup capers 6 basil leaves 1/4 cup parsley 1/4 cup extra virgin olive oil salt to taste |
| Method Peel the eggplant, cut across into round 1/2-inch slices. Salt the slices and place in a colander for 30 minutes to draw out any bitterness, then rinse and pat dry and cut into small cubes. Set a large pot of salted water to boil. Drain the oil from the tuna and set aside. Slice the tomatoes in half and squeeze out the seeds and excess juice, then coarsely chop. Peel and dice the onion, rinse the capers, shred the basil leaves, finely chop the parsley, then remove the pits from the olives, and mince them.. Heat the olive oil in a large pan over moderately high heat and fry the eggplant stirring constantly until it has become tender, turn down the heat to low and add the onions and cook until they become translucent. Add the tuna, chopped tomatoes, anchovies, olives, capers, basil and parsley and simmer. Salt to taste, and set aside. Place the pasta in the boiling water and cook until al dente. When the pasta is almost ready, heat the sauce over moderate heat. Strain the pasta, then toss it in the sauce and stir until the ingredients are well incorporated. Serve immediately. |
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