Monday, February 20, 2012

Foodie inspiration, Sicily Spaghetti - No Can Do

No-can pasta sauce in Italy and Sicily -- legendary.  But in the absence of a trip, do your own this lazy way, producing two sauces for the same meal.
Sauce 1. Small roasting pan:  3 onions chopped roughly, 5 tomatoes, oregano, basil sprigs, thyme, garlic or scapes. Add 1/4 cup olive oil.  Roast at 350 for 45 min. Add 1/4 cup broth of some sort, O'Doul's beer, wine, coke, whatever.  Mash and cook and add liquid until texture you like.
Sauce 2. Meanwhile, peel and slice in 1/4 or so slices, eggplant. Sprinkle with salt, let sweat 15 min. and drain on paper towel if supserstitious. Otherwise skip. Put 1/4 cup olive oil in tagine, put in slices, cover, cook stove top 15 min. Add 1/4 cup broth, O'Doul's, wine, beer anything. Cook away. Add garlic any time.

Keep a can or organic crushed tomatoes handy.