bucatini in salsa bianca

bucatini in white sauce


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

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

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
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
                                                          the food of the eolian islands and sicily