Sannata

Background and History of Sannata

Sannata is a traditional dish that has its roots in the countryside of Southern Italy. It has been passed down through generations, often regarded as a staple during family gatherings and festivals. The word "Sannata" has been said to come from an old local dialect, implying a sense of silence or calm, which metaphorically relates to the serene experience of savoring this dish. Over the years, Sannata has been adapted to incorporate modern flavors while still preserving its authentic essence.

Traditionally served as the centerpiece during occasions, its status is rivaled only by the more well-known pasta dishes. Unique in its preparation and appearance, Sannata is a beautiful amalgamation of everyday ingredients that come together to create something truly special.

Ingredients

• Pasta - 500g
• Eggplant - 2 medium
• Tomato Sauce - 1 cup
• Olive Oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Oregano - 1 teaspoon, dried
• Basil - Fresh leaves for garnish
• Salt - To taste
• Pepper - To taste
• Parmesan cheese - Grated, for serving

Preparation

The first step in creating a delightful Sannata is gathering all your ingredients. Make sure your eggplant is fresh, firm, and shiny for the best flavor. Begin by slicing the eggplants into thin rounds and laying them on a paper towel. Sprinkle salt generously over them to draw out excess moisture and any possible bitterness. Let them sit for about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add a pinch of salt to the water along with your choice of pasta. Cook according to the package instructions, ensuring the pasta is al dente. This usually takes around 8-10 minutes. Once finished, drain and set aside, saving a bit of the pasta water.

Cooking Process

Step 1: Preparing the Eggplant

After the eggplant rounds have been sitting, rinse them under cold water to remove excess salt. Pat dry with a clean kitchen towel. Heat olive oil in a large skillet over medium heat. Add the eggplant slices, making sure not to overcrowd the pan. Pan-fry them until golden brown on each side. This process should take about 4-5 minutes per side. Remove from the pan and set aside on a plate lined with a paper towel to absorb any excess oil.

Step 2: Preparing the Sauce

In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté until fragrant, which takes about 1 minute. Pour in the tomato sauce and stir in the oregano. Allow the sauce to simmer for about 10 minutes. If it looks too thick, add a splash of the reserved pasta water to reach desired consistency.

Step 3: Final Assembly

Add the cooked pasta and the golden brown eggplant slices to the skillet with the tomato sauce, tossing gently to combine all the elements. Let it heat through for just a couple of minutes, tossing occasionally.

Enjoying Sannata

Serve Sannata immediately, garnished with fresh basil leaves and a generous sprinkling of Parmesan cheese. This dish pairs wonderfully with a glass of full-bodied red wine and a side of crusty garlic bread.

If you find yourself short on time, don't worry; just use a cooking timer to keep track of each step. Sannata is best enjoyed in the company of loved ones, reflecting its historical roots of bringing families together for a meal filled with joy and laughter.