Bucatini con melanzane spappolate
(Bucatini pasta with eggplant sauce)
Ingredients for 4 servings

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, chopped
  • 400 g eggplant, peeled and cut into large cubes
  • 2 tablespoon + 1 teaspoon salt
  • A pinch of freshly ground pepper
  • 500 g tomatoes, peeled, seeded and thinly sliced
  • 1 teaspoon oregano, thinly chopped
  • 12 bay leaves, roughly chopped
  • 500 g Bucatini pasta
  • 1/2 cup freshly grated Pecorino Crotonese
Heat olive oil in a pan over medium heat.
Cook garlic for 30 seconds, add eggplant, 1/2 teaspoon of the salt and the pinch of pepper, cook for about 25 minutes, stirring often.
In the pan, coarsely mash eggplant with a fork, add oregano and cook 5 minutes more. Add the basil and keep the sauce warm.

For the pasta, boil the water, add the rest of the salt and the Bucatini. Cook about 8 minutes, until al dente.
Drain pasta and save 1/2 cup of the cooking water. Combine the pasta and the sauce in a bowl and slowly add the cooking water.
Sprinkle with Pecorino Crotonese and serve hot!

Suggestion: why not add a little more Calabrian spirit to this recipe by adding some peperoncino (pepper)?

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