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Pasta alla Siciliana -- Pasta Sicilian Style

1/2 cup extra virgin olive oil
4 cloves garlic, crushed
1/2 tsp. red pepper, crushed
1 lb. eggplant, cubed
1 can (1-3/4 lb.) plum tomatoes
10 anchovy filets in oil, mashed
2 tbsp. capers
1/3 cup black olives, oil cured, pitted and chopped
1 lb. bucatini
1/2 cup flat leaved parsley, chopped
1/2 cup Pecorino-Romano Cheese, grated


Prepare the Bucatini al dente (according to package directions); drain well. While pasta is cooking, heat the olive oil in a large saucepan, along with the garlic and crushed red pepper flakes. When heated, add the eggplant cubes and saute over relatively high heat until golden brown and tender, about 8-10 minutes. Add the whole can of tomatoes, with all the juices. Break up the large pieces of tomato with a spoon as the sauce cooks. Add the mashed anchovy fillets along with the capers and olive pieces. Reduce heat and cook for about 10 more minutes. When pasta is drained, return to the pasta pot and add the sauce and the parsley. Toss well. Turn out onto a large serving bowl and top with grated Pecorino Romano cheese. Serve immediately.

Source: www.foodgeeks.com