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Casarecce alla Siciliana

By Executive Chef Elangovan Shanmugam

  • Tomato sauce: equal quantity of pelati (Italian tomato) and fresh tomato (blanched, deseed and chopped). Add olive oil. Cook together.
  • Blanch casarecce pasta (al dente).
  • Saute eggplant, bell pepper, zucchini, cherry tomato.
  • Add Kalamata olives and tomato sauce to it. Season it properly.
  • Add blanched pasta and basil.
  • Toss the pasta with grated parmesan.
  • Garnish and serve.

Ingredients

  • casarecce pasta - 400gm
  • Tomato sauce - 600gm
  • Eggplant - 1kg
  • Red bell pepper - 150gm
  • Yellow bell pepper - 150gm
  • Zucchini yellow - 200gm
  • Zucchini green - 200gm
  • Basil - 50gm
  • Kalamata olives - 50gm
  • Cherry tomato - 100gm
  • Parmesan cheese - 150gm
  • Black pepper - 8gm
  • Olive oil - 20ml