This is a favorite pasta from Capri that it took years for me to even attempt to make it.It seemed too complicated, and filled with so many steps. It is perfection, divine even when made properly, with the varying textures and layers of flavor. You can tell how good it is by the translation of Aumm Aumm, which means “Hush Hush”. I assume because it is so yummy delicious that no one has anything to say as they are all busy eating.
It contains a basic tomato sauce and I use canned peeled tomatoes, basil, garlic and olive oil. At the end is added cubes of scrumptious fried eggplant, creamy mozzarella (preferably smoked as I just learned this summer, that adds another element of flavor that is sublime), and the salty that is pecorino romano. It is a winner, although cleaning the pot at the end is not my favorite, but that gooey mess is totally worth it.
Pasta Aumm Aumm
Serves 12
Preparation: 30 - 45 minutes
2 lbs pasta Paccheri
½ cup + 2 tsp. extra-virgin olive oil
2 large cloves of garlic, finely chopped
2 cans Pomodorini di Collina / cherry tomatoes (preferably San Marzano)
½ cup basil, silvered + 6 large leaves
¼ tsp. hot red pepper flakes (I prefer the flavor of powdered Jamaican country pepper)
2 large eggplants, cubed except for approximately 4 divided into 4 pieces each for 16 pieces (to be fried and set aside)
1 – 1 ½ cups of Mozzarella, grated
½ cup Pecorino Romano, grated
salt & pepper to taste
Place all of the cutup eggplant into a large colander placed inside a large bowl so liquid can drop down. Salt them and leave for 30 minutes. Rinse off and dry. To begin preheat oven to 375º F. Prepare an oven tray with wax paper or aluminum foil. Place all the cubed eggplant into the tray, add olive oil and stir covering each piece and place in the oven for approximately 30 – 45 minutes depending on oven. Stir occasionally. You could also fry, which is the traditional method. The 16 remaining pieces should be fried and then set aside to decorate the final dish.
In the meantime, in a large skillet with a cover combine the olive oil with the garlic and the cut parsley stems. Sauté for a few minutes. Add the tomatoes, basil and hot pepper and let cook slowly. Grind in black pepper and add salt. Let simmer slowly until ready to serve, stirring occasionally so that the sauce doesn’t stick at the bottom. When the roasted eggplant is ready add to the tomato sauce and stir.
In the meantime, put the water on to boil, and add salt to the water once it reaches boiling point. When the water returns to a boil, add the pasta and let cook following the instructions on the box. Do remember to check for salt halfway through the cooking process. Always remember to keep some of the cooking water, as it is great to lighten up the sauce if it is too thick and it also helps to make it a bit creamier in texture, and to maintain the heat of the pasta when it arrives at the table. Do be careful about adding water however to pasta sauces with tomatoes.
Mix the pasta and the sauce together, with the two cheeses and add a bit of the pasta water stirring carefully. Add the remaining basil together with a Tbsp or two of fresh olive oil. Pour the pasta into a dish. Scatter more pecorino romano as well as the remaining fried pieces of eggplant on top to decorate. Place bowls of pecorino romano on the table, but I doubt anyone will need more cheese. Is there any such thing as too much cheese? So yummy and cheesy!
Buon Appetito!
