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Put this dish rich in flavour on the ta­ble and watch it dis­ap­pear

Life & Style Weekend - - EASY EATING - PURE FOOD with Do­minique Rizzo

THIS pasta dish, also known as Pasta ai Ta­ianu, is share din­ing at its finest as it re­ally is a bake and eat from one pot dish. Put it in the mid­dle of the ta­ble for ev­ery­one to help them­selves.

It is a de­li­cious baked pasta dish full of won­der­ful true Ital­ian flavours. The sauce is the most time con­sum­ing and the most im­por­tant as it is go­ing to bring the whole meal to­gether with its won­der­ful rich flavours.

Si­cil­ian baked pasta

Serves 6–8 peo­ple with healthy serves

IN­GRE­DI­ENTS: ◗ 500g of riga­toni pasta ◗ ¼ cup olive oil ◗ 2 cloves gar­lic ◗ 300g diced shin veal ◗ 200g pork neck meat, chopped into 3cm chunks ◗ 200g lamb shoul­der, diced into 3cm chunks ◗ 1 cup white wine ◗ 50g tomato paste ◗ 1 litre of pas­sata (Ital­ian bot­tled sauce) ◗ 1 sprig rose­mary and thyme and 5 basil leaves ◗ ½ cup olive oil ◗ 1 large eg­g­plant, sliced into 4ml rounds ◗ 100g grated pecorino cheese ◗ Fresh basil

METHOD: Heat the oil in a large pot and add the gar­lic cloves. Toss them around for a few min­utes then re­move and start to brown off the meat in batches.

Re­turn the meat to the pot and add the white wine and sim­mer for 30 sec­onds. Add the tomato paste and tomato pas­sata, rose­mary, thyme and basil.

Bring to a sim­mer, cover with a lid and sim­mer for 1½ hours. Turn off the heat, ad­just the sea­son­ing and set aside.

Heat a heavy-based fry­pan with the ex­tra olive oil and fry the eg­g­plant rounds un­til golden on both sides, about 2-3 min­utes. Drain on a paper towel.

Bring a large pot of salty wa­ter to the boil and cook the pasta as di­rected on the packet.

Drain the pasta and set aside. In a casse­role pot that is suit­able to go into the oven driz­zle some olive oil and a spoon­ful of sauce to stop the pasta from stick­ing to the bot­tom of the pot.

Add some of the pasta in a good layer to cover the sauce, then top with more sauce, some of the eg­g­plant slices and some of the grated pecorino or parme­san cheese.

Con­tinue with the lay­er­ing, fin­ish­ing with the sauce and the cheese.

Pre­heat the oven to 160 de­grees and bake the pasta for 30 min­utes.

This is one of those dishes where the pasta is def­i­nitely bet­ter left for 10-15 min­utes and even bet­ter the next day. Gar­nish with a lit­tle more basil and serve with ex­tra pecorino cheese.


Eg­g­plant is one of the stars in this easy one-pot pasta dish.

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