Passatelli
Servings
3people
Servings
3people
Ingredients
Passatelli
Eggplant Sauce
Instructions
HOW TO MAKE PASSATELLI:
  1. Mix all the ingredients to form a smooth dough. It has to be quite tough, not like a pizza dough, but it doesn’t have to crumble away. (If it’s too sticky add some breadcrumbs, if it crumbles add a few drops of water). Let rest 15 minutes covered with a plastic wrap.
  2. Put the dough into a potato masher or a meat grinder with large holes (0.5 cm diameter) and form Passatelli at about 5 cm length.
HOW TO MAKE THE SAUCE:
  1. In a large saucepan, heat the oil. Add the garlic, anchovies, olives, capers, diced eggplant and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper.
  2. Put Passatelli in boiling water for 1 minute or until they rise to the surface. Drain and sauté them in the eggplant sauce. Serve adding fresh parsley and extra-virgin olive oil.