| Eggplant Sauce, alla Accursio | ||||
2 Tablespoons Sun-Dried Tomato Paté 2 cloves garlic 4 Tablespoons Mediterraneo Farmer's Eggplant 1/2 cup Sicilian Extra Virgin Olive Oil 2 Tablespoons Ricotta Salata, Parmesan or Romano cheese, grated Sea Salt and Pepper to taste 8 ounce can crushed tomatoes 1/4 cup cooking water from 1 pound Pasta of your choice Combine all ingredients but tomatoes and pasta in a food processor. Pulse to blend. Heat a sauté pan and cook processed sauce two minutes. Add canned tomatoes and simmer 10 minutes. Toss with cooked pasta, using reserved cooking water to distribute sauce evenly if needed. |
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