Elicoidali is a variety of Italian pasta that’s quite similar to the rigatoni. It’s larger in size and the ridges help retain the sauce for a better eating experience. This recipe has a tomato and bell pepper sauce with Pecorino cheese for an amazing flavour. The sauce also stays inside the pasta making each morsel a tasty delight. It’s made with zucchini and eggplant that’s fried in olive oil. A delicious vegetarian recipe.
Cut the zucchini and eggplant into baton shapes. In a large pan with lot’s of olive oil, fry the eggplant until brown. If you don’t have a large pan, you may need to do this in two steps. Once nice and brown, place over absorbent kitchen paper. Repeat step with zucchini using same oil.
Get your pasta water ready in a large pot, bring to the boil, salt, then cook your pasta al dente.
To the same pan using left over oil, add the chopped onion, oregano and garlic, sweat until soft. Add chopped bell pepper and continue to cook on low heat to stew for 3-4 minutes. Deglaze with white wine.
Add the tomato puree and cook 5 minutes. Add the grated pecorino, mix well and cook for another 5 minutes. Place in blender and blend until smooth. Return to pan.
Add the al dente cooked pasta to the pan containing the sauce, along with some pasta cooking water to thin it down. Mix well then add the fried eggplant and zucchini, mix a few seconds just to reheat. Add more water if too thick. Enjoy immediately.
By Joel Mielle
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