Ziti With Sicilian-Style Tomato Sauce

[Guest guest]

Until Judy started posting recipes from Robin Robertson, I never heard of

this columnist and cookbook author. Now we have had one of her books as a

recent cookbook-of-the week and her Vegetarian Chili will be a

cookbook-ov-the-week soon. Robertson has a new cookbook coming out this

month, Pasta for All Seasons. This recipe, from that book, was found on

her website. Kathleen

 

 

* Exported from MasterCook *

 

Ziti With Sicilian-Style Tomato Sauce

 

Recipe By : Pasta for All Seasons by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant

cut into 1/2-inch dice

1 1/2 teaspoons salt

2 tablespoons olive oil

1 small red bell pepper

cut into 1/2-inch dice

1 large garlic clove

passed through garlic press

2 tablespoons tomato paste

29 ounces canned diced tomatoes -- undrained

1 tablespoon capers -- drained

1/4 cup chopped fresh basil

OR 2 teaspoons dried

Freshly ground black pepper to taste

1 pound ziti

Freshly grated Pecorino Romano cheese

OR soy Parmesan

 

Look for ziti rigate, or ridged ziti - the chunky sauce will adhere better

than it will to the smooth variety. The addition of eggplant adds hearty

texture to the rich sauce and makes it distinctly Sicilian.

 

Place the eggplant in a colander and sprinkle with 1 teaspoon of the salt.

Put a plate on top and weight it with a heavy can. Let drain for 1 hour,

then rinse the eggplant, pat dry, and set aside. Heat the olive oil in a

large skillet over medium heat. Add the bell pepper and garlic and cook

over until softened, about 5 minutes. Add the eggplant to the skillet and

cook, stirring occasionally, until lightly browned, about 10 minutes. Stir

in the tomato paste, the undrained tomatoes, the remaining 1/2 teaspoon

salt, the capers, and black pepper to taste and bring to a boil. Reduce

the heat to low and simmer for 15 minutes to reduce slightly and blend

flavors. Add the basil, and keep warm while you cook the pasta. Cook the

ziti in a large pot of boiling salted water, stirring occasionally, until

it is al dente, about 8 to 10 minutes. Drain the ziti and place in a

shallow serving bowl. Add the sauce, sprinkle with some grated cheese, and

toss gently. Serve at once, with additional grated cheese to pass at the

table.

 

4 servings

 

From www.robinrobertson.com/recipes.htm

 

 

 

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schuller