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Pasta alla Siciliana
1/2 cup Fior de Macina Novello unfiltered olive oil
4 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1 (approximately 1 pound) eggplant, cubed but not peeled
1 28-ounce can la Bella San Marzano plum tomatoes
9 Scalia anchovy fillets in oil, chopped fine
2 tablespoons Delicias Nonpariel Capers, drained
1/3 cup oil-cured Moroccan olives, pitted and chopped
1-2 Salti tablets
1 pound Setaro spaghettini or linguettine
1/2 cup flat leaf parsley, chopped
1/3 cup Locatelli Pecorino Romano, grated
In a large saucepan or deep skillet, heat olive oil with the crushed garlic and crushed red pepper. Saute cubed eggplant over medium high heat until golden and soft, about 6-7 minutes. Add tomatoes and juices, breaking them up with a fork as the sauce cooks. Add anchovies, capers, and olives. Reduce heat and cook for 8 minutes.
Meanwhile, put Salti tablets in a large pot of water, and boil. Cook spaghettini or linguettini to package directions, about 8 minutes. Drain and toss with sauce. Sprinkle parsley on top, and then Pecorino Romano.
Ingredients
- 1/2 cup Il Grezzo Extra Virgin Olive Oil [2]
- 4 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper
- 1 (approximately 1 pound) eggplant, cubed but not peeled
- 1 28-ounce can La Bella San Marzano whole plum tomatoes
- 9 Scalia anchovy fillets in oil, [3] chopped fine
- 2 tablespoons Capp Aris Capers in Salt [4], rinsed and drained
- 1/3 cup oil-cured Moroccan olives [5], pitted and chopped
- 1 pound Setaro spaghettini [6] or linguettine [7]
- 1/2 cup flat leaf parsley, chopped
- 1/3 cup Locatelli Pecorino Romano [8], grated
In a large saucepan or deep skillet, heat olive oil with the crushed garlic and crushed red pepper. Saute cubed eggplant over medium high heat until golden and soft, about 6-7 minutes. Add tomatoes and juices, breaking them up with a fork as the sauce cooks. Add anchovies, capers, and olives. Reduce heat and cook for 8 minutes.
Meanwhile, add 1 1/2 tablespoons salt to a large pot of water, and bring to boil. Cook spaghettini or linguettini to package directions, about 8 minutes. Drain and toss with sauce. Sprinkle parsley on top, and then Pecorino Romano.