Frank's Recipes! Bucatini in salsa bianca

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Bucatini in salsa bianca

1 pound bucatini
1/4 cup extra virgin olive oil
1 medium eggplant
1 medium onion, finely chopped
2 ripe tomatoes, coarsely chopped
4 anchovy filets
6 pitted and minced Sicilian olives
1 can of tuna packed in olive oil
1/4 cup desalted capers
6 basil leaves sliced into thin strips
1/4 cup finely chopped parsley
Sea salt to taste

Set a large pot of salted water to boil. Once the water is rapidly boiling, put in the pasta. Be sure not to let the pasta stick by using kitchen tongs or a pasta fork to stir and separate the strands.

Peel the eggplant, cut crosswise into half-inch slices then salt each piece and place them in a colander for about 30 minutes to draw out any bitterness. Once this is done, rinse and pat dry the slices, cutting them into small cubes.

Heat the olive oil in a large sauté pan over modeately high heat and fry the eggplant stirring constantly until it has become tender, turn down the heat to medium temperature and add the onions, allowing them to cook for several minutes. When the onions have sweated and become translucent, place the tuna, chopped tomatoes, anchovy filets, minced olives and capers in the pan. Allow the sauce to cook slowly over low-medium heat, stirring the ingredients as they simmer. Lastly, before the sauce has thoroughly cooked, add the basil and parsley, then check for desirable saltiness, remove from stove, and set aside.

When the bucatini is very al dente, strain and add it to the sauce, again placing the pan over medium heat and stir until well reheated and the ingredients are well incorporated. Serve immediately.

Serves 4.