Ziti With Sicilian-Style Tomato Sauce



  • 2tablespoonsolive oil
  • 1smalleggplant, cut into 1/2-inch dice
  • 1smallred bell pepper, cut into 1/2-inch dice
  • 1largegarlic clove, pressed
  • 2tablespoonstomato paste
  • 1 (29 ounce) can diced tomatoes
  • 1tablespooncapers, drained
  • salt
  • fresh ground black pepper
  • 14 cup chopped fresh basil
  • 1lbziti pasta
  • freshly grated pecorino romano cheese or parmesan cheese

  • Heat the olive oil in a large skillet over medium heat.
  • Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
  • Add the bell pepper and garlic, and cook until softened, about 5 minutes.
  • Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
  • Add the basil and keep warm over low heat.
  • Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
  • When the pasta is cooked, drain it and place in a shallow serving bowl.
  • Add the sauce, sprinkle with grated cheese, and toss gently.
  • Serve immediately.
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