Simple, yet a classic

Try this easy to make recipe from Gusto Bar and Kitchen in Watson's Bay.

Penne alla Siciliana

Ingredients:

Eggplants - 1

Garlic - ¼ of a clove sliced thinly

White Insolia wine - 60ml

Tomato sauce -200g

Penne - 150g

Baked ricotta - 100g

Capers - 1g

Chilli - just a touch - depends how hot you like it

Olive Oil - 30ml

Extra Virgin Olive Oil - 5ml

Salt - pinch for the eggplants and to taste once the sauce is added

Fresh basil at the end before plating up

Process:

Shallow fry diced eggplants in olive oil with sliced garlic and chilli.

Deglaze with a splash of your Sicilian white Insolia Wine and add tomato sauce. Add capers and season to taste. Simmer at low heat until your sauce is about 2 minutes from being ready.

Meanwhile cook your penne in boiling water.

Strain and add to the sauce.

Blend all ingredients together and add basil then serve.

Crumble the baked ricotta on top and drizzle with extra virgin olive oil.