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Paste all' Ortolano II Pasta Greengrocer’s style #II
11/2 pounds fresh sauce tomatoes, sliced 1/2 medium sized onion, minced 1 large eggplant, peeled and diced 1 bell pepper, diced 1 bunch parsley, minced 1/2 cup pitted black olives, minced 1 anchovy filet, washed and boned Half a fresh hot red pepper, minced (optional) 3 capers, minced Salt and pepper to taste 1/3 cup olive oil Grated Parmigiano 1 pound short pasta Peel and dice the eggplant; put the pieces in a colander, sprinkle them liberally with salt, set a weight on them, and let them sit for a half hour. Meanwhile, mince the onion, dice the pepper, and slice the tomatoes, keeping them separate. Then mince the parsley, anchovy, capers, olives, and red pepper (if you are using it).
Put the oil in a 2 quart pot, and while it’s heating rinse the salt off the eggplant and let it drain. Sauté the onion till it’s translucent, then add the eggplant. Cook for about five minutes, stirring to keep the mixture from sticking. Stir in the diced bell pepper and continue cooking a few minutes longer, then add the tomatoes and the parsley and olive mixture. Bring the sauce to a boil and then reduce the heat, simmering it gently for about twenty minutes. The sauce should be fairly thick.
Meanwhile, cook the pasta in salted water; when it’s done, drain it, stir in the sauce, and serve with grated cheese.
Serves four to six.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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