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- Bucatini in White Sauce
- (Bucatini
in Salsa Bianca)
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Ingredients:
1 lb bucatini pasta
1 medium eggplant
1 medium onion
2 large ripe tomatoes
4 anchovy filets
6 Sicilian green olives
1 can of tuna packed in olive oil
1/4 cup capers
6 basil leaves
1/4 cup parsley
1/4 cup extra virgin olive oil
Salt to taste
Directions:
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Peel the eggplant, cut across into round 1/2-inch slices.
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Salt the slices and place in a colander for 30 minutes to draw out any bitterness, then rinse and pat dry and cut into small cubes.
Slice the tomatoes in half and squeeze out the seeds and excess juice, then coarsely chop them.
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Chop the onion, rinse the capers, and shred the basil leaves.
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Finely chop the parsley and mince the olives.
Set a large pot of salted water to boil and add the pasta.
Heat the olive oil in a large pan over moderately high heat and fry the eggplant stirring constantly until it has become tender, turn down the heat to low and add the onions and cook until they become translucent.
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Add the tuna, chopped tomatoes, anchovies, olives, capers, basil and parsley and simmer. Salt to taste and set aside.
Cook the bucatini 'al dente', drain the pasta, toss it in the sauce over moderate heat and stir until the ingredients are
mixed. Serve immediately.
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