Bucatini in chunky eggplant sauce (Bucatini con melanzane spappolate) from Rustico: Regional Italian Country Cooking by Micol Negrin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lils74 on February 09, 2022

    Tonight's dinner. Scaled it down a little according to what I hand; about 250 g of eggplant and a similar weight can of plum tomatoes--so about half the quantities of those in the recipe. Used more fresh oregano than basil since that's what I had more of. I usually just chunk up eggplant for a sauce but I went with the strips as written, which works really well. Even after mashing they retained some shape and were perfect with the longer pasta (didn't have bucatini so used spaghetti) twisting delightfully with the pasta on the fork. Note that my eggplants were of the thinner, longer variety, not large like called for; easier to cut into strips but perhaps less creamy when mashed, I don't know. The only real adjustment needed for me was seasoning--I used a lot more salt and pepper than she calls for. I go to taste anyway, but was surprised at how little was written. Delicious meal that I would make again, great for guests as a primo piatto. Might add a little chilli next time.

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