Ziti with Sicilian Style Tomato Sauce

[Guest guest]

Although this called for only 2 tablespoons of tomato paste, I dumped

the entire 6 ounce can into the sauce. I know, I really should buy one

of those tubes of paste, but they're just not worth the price (almost $3

for a few ounces) and one whole can is around 30 cents.

 

I used whole wheat pasta - remember to let it cook a bit longer than

white pasta or else it stays *very* al dente. The only way I can get my

guys to eat ww pasta is to let it cook a minute or 3 longer than what

the box says.

 

And I just realized now when I pasted the recipe into this message that

I forgot the capers. Oh, well, my family loved it anyway. This fed the

three of us big eaters, with the guys having seconds plus a bit left

over for lunch the next day.

 

Sue in NJ

 

 

* Exported from MasterCook *

 

Ziti with Sicilian Style Tomato Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Main Dish

Pasta Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- omit for fat-free food plans

1 small eggplant -- cut into 1/2 " pieces

1 small red bell pepper -- cut into 1/2 " pieces

1 clove garlic -- pressed

2 tablespoons tomato paste

28 ounces canned tomatoes -- diced

1 tablespoon capers

salt and pepper -- to taste

1/2 cup fresh basil leaves -- chopped; or 2 teaspoons

dried

1 pound ziti pasta

Parmesan cheese -- *see Note

 

1) Cook the eggplant in a large skillet with the oil or some water over

medium heat for about 10 minutes, until browned.

 

2) Add the garlic and bell pepper and heat an additional 5 minutes.

 

3) Stir in the tomatoes, tomato paste, capers, salt & pepper and bring

to

a boil. Lower to a simmer and cook for 15 minutes to blend the flavors

together. Sprinkle with basil.

 

4) While the sauce is heating, cook the pasta according to package

directions.

 

5) Place the cooked ziti in a serving bowl, top with the sauce and,

sprinkle with cheese, and toss gently to coat. Serve immediately.

 

Source:

" Pasta for All Seasons "

Copyright:

" 2002 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per Serving: 565 Calories; 9g Fat (14.3%

calories from fat); 18g Protein; 104g Carbohydrate; 9g Dietary Fiber;

0mg

Cholesterol; 390mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2

Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Look for ziti rigate, or ridged ziti - the chunky sauce will

adhere better than it will to the smooth variety. The addition

of

eggplant adds hearty texture to the rich sauce and makes it

distinctly Sicilian. - Robin Robertson

 

* Parmesan, pecorino romano, or soy parmesan cheese can be used.

 

Nutritional information without using oil:

Per Serving: 505 Calories; 2g Fat (4.1% calories from fat); 18g

Protein; 104g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

390mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Vegetable;

0

Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Thanks for this great sounding recipe:) I would use the whole can of

tomato sauce too. One question, when you cut up the eggplant, do you

peel it first? Thanks!

 

Chayah

 

, " Sue in NJ " <sue_in_nj wrote:

>

> Although this called for only 2 tablespoons of tomato paste, I dumped

> the entire 6 ounce can into the sauce. I know, I really should buy one

> of those tubes of paste, but they're just not worth the price (almost

$3

> for a few ounces) and one whole can is around 30 cents.

 

 

> 1 small eggplant -- cut into 1/2 " pieces

[Guest guest]

>One question, when you cut up the eggplant, do you

> peel it first? Thanks!

 

I always do, mostly because I can't stand eggplant skin (or pepper skin,

either). The recipe itself doesn't specify.

 

 

 

Sue in NJ