PASTA - ziti with sicilian sauce

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* Exported from MasterCook *

 

Ziti with Sicilian-Style Tomato Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 small eggplant -- 1/2-inch dice

1 1/2 teaspoons salt

2 tablespoons olive oil

1 small red bell pepper -- 1/2-inch dice

1 large garlic clove -- pressed

2 tablespoons tomato paste

29 ounces diced peeled tomatoes with juice -- undrained (canned)

1 tablespoon capers -- drained

1/4 cup chopped fresh basil or 2 teaspoons dried

freshly ground black pepper -- to taste

1 pound ziti pasta

freshly grated pecorino romano cheese or soy parmesan

 

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.

 

Source:

" Pasta for All Seasons by Robin Robertson, Harvard Common Press, September,

2000 "

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Per Serving (excluding unknown items): 566 Calories; 9g Fat (14.3% calories from

fat); 18g Protein; 105g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1200mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : 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.

 

Nutr. Assoc. : 0 0 0 0 0 0 2470 0 3332 0 0 2130706543

 

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