This authentic Southern Italian pasta from Ciao Italia is full of flavor with accents of red wine, garlic and olives. I skinned and crushed my own fresh tomatoes (heaven), but you can use a can of crushed tomatoes to save time.
Ziti- 8 oz.
Eggplant- 1, peeled & chopped
Crushed Tomatoes- 4 regular tomatoes or a 28 oz. can
Black Olives- 1/2 cup, chopped
Garlic- 3 cloves, minced
Onion- 1, minced
Red Wine (fruity like Centine)- 3/4 cup
Pecorino Cheese- 1/2 cup
Parsley- 1/4 cup, chopped
Salt & Pepper
Optional- 1/2 teaspoon hot pepper pesto
How to make your own crushed tomatoes: Boil tomatoes for 1 minute then put in ice water. Skins will slide right off. Cut off tops and any rough cores. Squeeze over sink to remove most water and seeds. Crush with masher. Done!
Saute onion in olive oil 4 minutes. Then add garlic, cook 4 more minutes. Add hot pepper pesto if using. Stir in red wine (about 1/4 cup). Turn heat to high, once bubbling, turn back to low. Once most wine has evaporated, remove onions & garlic from pan- set aside.
Add black olives and chopped parsley. Add 1/2 cup more wine. Mix all and simmer 20 minutes. It starts off chunky, but it will get more like a sauce...
Meanwhile, boil water and cook ziti. (Do not cook fully though, because it's also going in oven). Drain.
In a sprayed casserole dish- combine pasta and sauce when both are cooked. Stir in grated pecorino cheese. Top with slices of fresh buffalo mozzarella cheese.
Bake covered at 350 for 25 minutes.