Tuesday, 29 March 2011

Saucy Sicilian




I made this sauce to go with the homemade pasta. The Sicilian influence is strong - with the agrodolce, sweet and sour of the sultanas, capers, anchovies and pine nuts giving a three dimensional flavour to the sauce.

Slice 4 cloves of garlic gently fry in olive oil with 4 anchovy fillets 
Add 4 small dried, crushed chillies (as hot as you like)
Add a heaped tablespoon of golden sultanas + capers - chopped
Add a tablespoon of pine nuts - toast lightly
Add 2 cans of plum tomatoes - chop them up, simmer down until thick and tasty -

Meanwhile whilst the sauce is cooking...
Cut 1 large aubergine into 10mm slices
Place on a foil covered grill pan, brush aubergine with olive oil and put under the hot grill, turn when brown and cook other side.

Chop a generous handful of flat leaf parsley + fresh basil, cut up grilled aubergine into bite size pieces and add to cooked sauce.

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