Anna Magnani, that siren of Italian Passion, a celebrated actress from the 50's in those
very cool black and white movies that gave America a glimpse of the "La Dolce Vita" world.
I found a You Tube of her singing one of my favorite Italian songs, Scapriciatello, a song
about love and marriage..http://www.youtube.com/watch?v=WHo0o47P-Ag   and this put
me in a mood for pasta.  I made a dish of Zitini  with Spinach and Tomato and will tell you
how to make that shortly. First though, I want to give you a nice mid week pasta dish with
a sauce of rosemary, San Marzanos, garlic, and eggplant with a very very cool pasta called
Garganelli.  This pasta turns up quite often in NYC's tony Italian eateries.  I'm a big fan of
all the tube shapes, long, short, fat, thin, etc.  This one looks almost like a rolled hand-
kerchief to me.  It's made of a pasta square which is rolled around a needle or pin across
a lined surface called a pettine, or comb, and this give the pasta its' definitive ridges. These
ridges serve to capture more sauce and make the macaroni more toothsome.  Hungry yet?   How much fun does that
look? I found this very cool picture on the Web, Garganelli production, From Italy. Buy a lb. of
this delicious pasta at a Salumeria or Gourmet shop, or on line.  Cook in the usual manner.
Here is a sauce , SUGO DI POMODORO E MELANZANE CON ROSAMARINO...Tomato
Sauce with Eggplant and Rosemary.  For many, the idea of Rosemary in anything other than
roasted or grilled items may seem a little off...here are some Rosemary rules...don't over do
the amount you are using, and ALWAYS use fresh.  It's characteristic piney flavor is awesome
with the pasta and sauce..enhanced by the earthy nature of the eggplant.  Slice a medium
sized eggplant into small cubes, sprinkle some kosher salt over them and let them drain for
1/2 hour. Rinse and pat dry.  In a heavy saucepan, add 3 tbs. of olive oil, and place on medium-
high heat.  Add the eggplant and saute on all sides until they are done...here's another sidebar:
eggplant are many times undercooked...taste the cubes to make sure they are meltingly done
or your dish will be ruined.  This should take at least 8-10 minutes.  Drain on paper towels.
Add 1 tbs olive oil and 3 sliced cloves of garlic, saute' till fragrant, sprinkle with salt and pepper
and add 2 cans of San Marzano Tomatoes, crushed with your hands.  Blend well.  Add 1/8 cup
of white wine and let this come to a boil, then add the eggplant and ONE long sprig of fresh
rosemary.  Lower to a simmer and cook, stirring frequently, for 45 minutes.  Toss the cooked
pasta with olive oil and 1/8 cup grated Parmigiano-Reggiano and black pepper..then add some
sauce..Serve..feeds 6.  You can make a different type of tomato sauce every night of the week.
Once you have the basics down you can add things like seafood, mushrooms, other vegetables.
You will never be bored of "red sauce" again.  
Now let's fast forward to tonight.  I made a pot of Swedish Yellow Split Pea and Ham soup...
delicious..but the girls wanted nothing to do with that.  The Anna Magnani and a Connie Francis
You Tube followup turned by head toward macaroni, so, opening the fridge, here's was I came
up with.   ZITINI CON SPINACI, POMODORO, E PARMIGIANO.  Zitini, or Mini Ziti, are a great
dried macaroni that Barilla makes.  Cook in their normal fashion.  In a  wide skillet, heat 3
tbs. of extra virgin olive oil.  Add 3 cups of fresh chopped Spinach..must be fresh...for the
vitamins and minerals it will give you, and because it will cook properly in this dish...frozen or
canned spinach is not permitted....Salt the spinach and toss it in the oil, turn it frequently.  When
it has begun to wilt into the pan, add 3 chopped cloves of garlic and continue to cook for 5 minutes.
Now add 1 28oz can of Imported Tomato puree and 4 torn basil leaves.  Add a dash of wine and
let this cook for at least 25 minutes..you will watch the raw products morph into a heavenly mix
of freshness.  Toss 1 cup of parmigiano with the hot drained pasta, along with 1 tbs. of olive oil.
Then add some sauce and toss till all is well coated.  Serve with a sprinkle of red chile flakes and
more Parmigiano.  Delizioso...



I think La Signora Anna Magnani would be very happy to eat either one of these pasta dishes.
Now bring her and the recipes into your home for a delicious dinner.  Serve with a salad of your
choice, and as always...with GOOD bread.  Ciao.