Monday, July 10, 2006

Quick dinner: Tagliatelle Catanese

Here's an easy one:

-1/2 eggplant, unpeeled, cubed
-3 red bell peppers, cored/seeded, chopped into cubes
-large can chopped tomatoes in juice
-red pepper flakes
-2 cloves garlic (optional) or 3 tbds heavy cream (optional)

Heat 2 tbsp olive oil in a pan and add the tomatoes and juice (and optional garlic); simmer to thicken slightly (about 10 minutes). Meanwhile, in another pan, heat 2 more tbds olive oil and add the eggplant cubes; cook until browned on all sides.

Add the browned eggplant and the bell pepper chunks to the tomatoe sauce. Add a generous pinch of red pepper flakes, salt/pepper, combine well, cover, and simmer for about 45 min or until the vegetables are cooked but still slightly crunchy. At the last minute, if the sauce is watery, either cook uncovered for several minutes or add a bit of cream to thicken.

Toss and serve with fresh tagliatelle or penne, fettucine, or any other dried pasta.

Molto bene!


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