Casarecce alla Siciliana
By Executive Chef Elangovan Shanmugam
- Tomato sauce: equal quantity of pelati (Italian tomato) and fresh tomato (blanched, deseed and chopped). Add olive oil. Cook together.
- Blanch casarecce pasta (al dente).
- Saute eggplant, bell pepper, zucchini, cherry tomato.
- Add Kalamata olives and tomato sauce to it. Season it properly.
- Add blanched pasta and basil.
- Toss the pasta with grated parmesan.
- Garnish and serve.