with Eggplants and Peppers
Pasta Curta chi Milinjiani, Pipa, Cappareddi e Sardi Salati
This sauce, made in Syracuse and in the eastern part of Sicily, combines the faint bitterness of the eggplants, the
sweetness of the peppers, the pungent flavor of the capers, the strong taste of anchovies, the sharp savor of the
tomatoes, the aggressive smell of garlic and the aroma of basil, to create a complex condiment for pasta that is
appreciated in the familiar cooking and in gourmet restaurants.
When you add the flavor of the fresh cold pressed olive oil with a sprinkle of local pecorino Pepato cheese
(Pecorino cheese spiced with black peppercorns), you have made a hearty dish that appeals to all your senses.
SERVES 4 TO 6
lb. fusilli, twist or any short pasta
small Italian eggplants, cubed at about 1 inch, sprinkle with salt and place in a colander for 30
cup of canned peeled tomatoes, diced
sweet roasted peppers, cut roughly
cloves of garlic, crushed
chopped basil leaves
cup olive oil
tablespoons of capers, in brine
salted anchovies, rinsed, boned and chopped
lb. grated Pecorino cheese
Salt and pepper
basil leaves for garnish
Pat dry eggplants with a rag or paper towels and set aside.
Over medium heat, in a large sauté pan combine ½ cup of olive oil, and the garlic, cook it until garlic is golden
brown. Add eggplants, cooking and turning it for about 4 minutes. Add peeled tomato, sweet peppers, capers,
anchovies and the chopped basil. Taste for salt and pepper and simmer for about 15 minutes, turning it
Meanwhile, bring a large pot of salted water to a boil, and cook al dente the fusilli, following manufacturers’
When pasta is ready, drain and transfer to the sauté pan with the sauce. Keeping on low heat, toss the pasta with
the sauce and mix well.
Pour pasta in a large serving bowl and garnish with basil and some Pecorino cheese.
Serve with additional grated Pecorino cheese on the side.