Pasta!!! Everyone’s favorite dish!

Here are three somewhat unusual Italian pasta sauces that you may want to try with your favorite long or short pasta.

#1 Mediterranean (Eggplant and mozzarella) Ingredients

1/2 lb (8oz) eggplant
3/4 lb (12oz) tomatoes, cubed
1 Mozzarella
3 anchovies (in salt brine)
4 Tbs olive oil
1 Onion, chopped
Fresh basil, chopped
Salt & pepper

Preparation for Mediterranean Sauce

Cut eggplant into cubes, place in drainer, lightly salt and let rest 20 min.

Rinse anchovies and cut into pieces. Cut mozzarella into small cubes.

Sauté chopped onion and half of the chopped basil leaves in olive oil without browning. Add eggplant (rinsed and drained) and brown. Add cut up tomatoes, salt/pepper and simmer over med heat for 20 min. Just before taking off the flame, add anchovies and remaining basil.

After draining the cooked pasta, toss with the sauce and the mozzarella cubes until well mixed and the mozzarella is slightly melted.

#2 Pesto e Peperoni (Peppers and Pesto) Ingredients

Fresh basil leaves (4 oz at least)
1 Clove garlic
Small package pine nuts
5 shelled walnuts
2 Tbs grated parmesan
2 Tbs grated pecorino cheese
1 cup olive oil
1 big red pepper
Salt

Preparation for Pesto e Peperoni

Parboil pepper in salted water, rinse in cold water, peel and cut into small pieces.

Place garlic, pine nuts and walnuts in food processor and grind well. Add basil leaves and pinch salt and mix well. Then add cheeses. With processor running, add olive oil in a thin stream, mixing well until you arrive at the proper consistency. By hand, stir in pepper pieces.

When tossing the pesto with the cooked and drained pasta, add 2-3 Tbs of reserved pasta water to help mix and to keep from being too dry. Serve with grated parmesan. 

#3 Ragù di tonno (Tuna ragù) Ingredients

1 Onion, chopped
8-10 oz tuna (if using canned, better if in fillet pieces)
12 oz tomatoes, cubed
Pitted black olives, sliced
Fresh basil, chopped
1 Clove garlic
4 Tbs olive oil
Capers (if using capers preserved in salt, must be rinsed and drained)
Fresh parsley, chopped
Salt & pepper

Preparation for Ragù di tonno

Rinse and drain tuna and break up. Sauté chopped onion and garlic in olive oil without browning. Add tuna and brown on all sides. Add cubed tomatoes, capers and sliced olives. Taste for salt and pepper. Simmer on moderate heat for 10-12 min. At the end, add snipped basil and parsley.

After draining the cooked pasta, put back in the pot over a medium flame and quickly toss with the ragù.