In 1950 Ischian jetsetter Sandro Petti, co-owner of a famed restaurant and nightspot was asked one evening by some friends to cook them some food. In his pantry he found only four tomatoes, some capers and olives. He used them up to make some sauce with spaghetti. and called it spaghetti alla putttanesca, the famous pasta dish.
Pretty much on the same lines, I set out to make some penne with a few tomatoes and sundried tomatoes in my pantry and some chicken mince in my freezer. Dinner was cooked in a jiffy and the consumers went all ga and ga!
Take 4 tomatoes and roast them in an open flame till the skin is charred and black. Then set them aside till they are cool. Now skin them and put them in a blender. To this add about 8 strips of sun dried tomatoes. Blend the two to a coarse consistency.
You now need a lovely large aubergine. Slice them up into 2 mm thick slices. Marinate with salt, olive oil and oregano. After about 8 mins, set them to grill at medium heat.
Now warm 2 tbsp of olive oil, add 1 large finely chopped red onion and 6 cloves of finely chopped garlic pods. To this add the washed mince, salt to taste and 1 tsp dried basel. Fresh chopped basel could be even better. Now cook this in low heat.
On the side boil a packet of pasta in some salted water. Once cooked, strain, wash with cold water and fold in with some olive oil to keep the penne pieces individual.
Back to your sauce, after cooking in low heat for 5 mins or so, add in the tomato puree. Stir well. Add 1 tsp chilly flakes. Stir for 5 more mins. Your sauce is ready.
It is time to layer your pasta. At first spoon out some pasta, on this place a layer of the grilled aubergine and then gently layer on the meat sauce. Repeat a few times. sprinkle some dried basel and devour!
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