penne o pennette con le melanzane
quill pasta with eggplant
1 pound penne or pennete
2 medium eggplants
1 medium onion
2 garlic cloves
2 28 ounce cans peeled roma tomatoes
2 tablespoons capers
12 basil leaves
extra virgin olive oil, as needed
freshly ground pepper
grated ricotta salata cheese
Remove the stems of the eggplant and then peel them. Slice the eggplant
into 1/2-inch round pieces. Salt each slice of eggplant then place them in a
large colander and let stand for at least 30 minutes to release any
bitterness and moisture. Pat dry the eggplant slices then cut them into
Heat some olive oil in a large frying pan over moderate heat and fry the
eggplant until evenly golden. Add more olive oil as needed, since the
eggplant will absorb much of the oil, then place the pieces on paper towels
to drain the excess oil.
Peel and dice the onion and cut the garlic cloves in half. Chop the tomatoes
then put them through a food mill and strain them. Rinse the capers and
tear the basil leaves.
Heat 2 tablespoons of olive oil with the onion and garlic in a large pan over
medium heat and cook until the onions become translucent, then add the
strained tomatoes. Lower the heat and simmer for 15 to 20 minutes, then
add the basil, capers and eggplant. Salt and pepper to taste.
Bring a large pot of salted water to boil and add the pasta.
When the pasta is extra al dente, strain and toss into the sauce, stir and
simmer for a few moments until the pasta is evenly united with sauce.
Serve with grated ricotta salata cheese.
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