Ingredients for 4 servings:
- 350 g of Ricciarelle Pasta Forte
- 3 eggplants
- 200 g green olives
- 100 g desalted capers*
- 2 celery stalks
- 2 onions
- 2 tomatoes
- 2 tablespoons sugar
- chopped almonds/pine nuts (or slivered)
- 1 handful of soaked raisins
- 1/2 glass of vinegar
- oil – basil – salt and pepper to taste
Cut the eggplants into cubes, sprinkle with salt, and let them drain for 10 minutes to remove bitterness, preferably by placing a weight on top to facilitate the process. Fry them in hot oil and let them drain thoroughly, then pat them dry with absorbent paper.
At this point, dice the celery stalks and boil them. Slice the onion thinly and sauté it in a pan over low heat without a lid, then add the peeled tomatoes**. When the celery is cooked, add it to the sauce along with the pitted olives, capers, raisins, and almonds. Season with salt and pepper.
To complete the preparation of the sauce, pour in the sugar dissolved in vinegar and, if needed, a glass of pasta cooking water. Let it cook over low heat for about 15 minutes.
Once cooked, add the previously fried eggplants. At this point, add the Pappardelle Pasta Forte and let it cook for the first 10 minutes; stir well and sprinkle with fresh basil before serving.
N.B. *It is recommended to use salt-packed capers as they maintain their flavor better than those in oil or vinegar.
**Tomato paste can be used.
0 comments