Presto Al Fresco
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penne al fresco
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3/4 cup olive oil 1 large yellow onion, coarsely chopped 2 large garlic cloves, chopped 1 28 oz. can crushed plum tomatoes 1 large, firm eggplant, cubed (do not peel) 1/2 lb. hot Italian sausage 1 bunch basil, coarsely chopped 1/2 cup dry-cured olives, coarsely chopped 2 cups whole milk mozzarella, cubed salt & pepper to taste |
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Sauce
1. In an unheated skillet combine 1/4 cup olive oil, onion, garlic and a pinch of salt. Cook over moderate heat until garlic turns golden but does not brown, about 2-3 minutes. Add crushed tomatoes, stir to blend, and simmer uncovered until sauce begins to thicken, about 15 minutes. 2. In a large, deep skillet, heat 1/2 cup olive oil until hot but not smoking. Add eggplant and brown for 5 minutes. Stir continuously to prevent scorching. Season generously with salt. 3. In another skillet, crumble sausage into 1-1 1/2 inch pieces and brown over medium-high heat. 4. Add eggplant to tomato sauce and keep warm over low heat, allowing eggplant to absorb sauce, about 10 minutes. 5. Add cooked sausage, 1/4 cup chopped basil, and 1/4 cup chopped olives to sauce. Salt and pepper to taste. Penne 1. In a large pot, cook penne until al dente. Drain. 2. Spoon pasta into bowls and top with sauce, a handful of mozzarella cubes, and sprinkling of basil.
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