Pasta Alla Siciliana Food
PASTA ALLA SICILIANA
Pasta alla Siciliana is a comforting pasta dish with eggplant, mozzarella, Pecorino Romano cheese, basil, and mint in a garlicky plum tomato sauce.
Provided by James
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Toss cubed eggplant with a 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/2 teaspoon of black pepper. Spread eggplant out, without crowding, on a baking sheet (use 2 if necessary) and bake in the middle of oven for 25 minutes at 400f.
- Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
- In a very large pan saute the onions in a 1/4 cup of olive over medium-low heat until translucent (about 5 minutes). Add in the garlic and saute for 2-3 minutes more until lightly golden, then add in the red pepper flakes and cook for 30 more seconds.
- Add in the crushed plum tomatoes and bring the sauce to a simmer. While the sauce is simmering cook the pasta until al dente.
- Season the sauce with a bit of kosher salt and taste test it. If more salt or pepper is needed, add it now. Add in the roasted eggplant, basil, mint, and the al dente pasta to the sauce. Cook for 1 minute more while stirring it all together. If the pasta is too dry add a couple of ounces of pasta water and mix.
- Turn off the heat and add in the cubed mozzarella and grated Pecorino Romano cheese. Serve immediately. Enjoy!
Nutrition Facts : Calories 676 kcal, Fat 32.9 g, SaturatedFat 7.3 g, Cholesterol 98 mg, Sodium 1200 mg, Carbohydrate 77.5 g, Fiber 5.1 g, Sugar 10.7 g, Protein 21.8 g, ServingSize 1 serving
RIGATONI ALLA SICILIANA
Make and share this Rigatoni Alla Siciliana recipe from Food.com.
Provided by CookingONTheSide
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim eggplant and cut into 1/2-inch pieces.
- In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
- Stir in tomatoes and break up with a wooden spoon.
- Add oregano, salt and red pepper flakes.
- Simmer for 15 minutes, stirring occasionally.
- While sauce is simmering, cook pasta following package directions.
- Drain, reserving 1 cup of the cooking water.
- Toss drained pasta with sauce.
- Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
- Stir in cheese, allow to melt slightly and serve.
Nutrition Facts : Calories 460.4, Fat 14.7, SaturatedFat 4.3, Cholesterol 78.6, Sodium 906.3, Carbohydrate 67, Fiber 7.8, Sugar 7.5, Protein 17.2
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- 3. Nel fondo di una pirofila mettete un mestolo di sugo al pomodoro, versate la pasta e ricoprite con le restanti melanzane, la mozzarella, il sugo e il parmigiano. Completate con un po' di basilico fresco.
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