Rigatoni Alla Siciliana Food

RIGATONI ALLA SICILIANA

Rigatoni Alla Siciliana image

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

Ingredients

1 (1 1/2 lb) eggplants
3 garlic cloves, sliced
3 tablespoons olive oil
1 (28 ounce) can whole fire-roasted tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1 lb mini rigatoni pasta
1 cup shredded smoked mozzarella cheese

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

PASTA ALLA SICILIANA

Pasta alla Siciliana image

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

Ingredients

1 pound pasta (casarecce, penne, rigatoni, etc.)
1/2 cup olive oil (divided)
1 28 ounce can plum tomatoes (hand crushed or blender pulsed)
1 large eggplant (cubed)
1 medium onion (diced)
4 cloves garlic (sliced)
2 cups mozzarella (cubed)
1/4 cup Pecorino Romano (grated)
1/4 cup basil (torn)
1/4 cup mint (torn)
2 teaspoon kosher salt (plus more to taste)
1/2 teaspoon crushed red pepper flakes (optional)

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 TURCA

Rigatoni Alla Turca image

An italian and portuguese dish I prepared that is really tasty. I like it because it has a really strange flavour that reminds me of home.

Provided by Cooking Master

Categories One Dish Meal

Time 17m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

250 g rigatoni pasta
200 g tomato sauce
4 tablespoons cheese (optional)
1 small green pepper
1 small red pepper
2 drops Tabasco sauce
3 tablespoons olive oil
1 pinch salt

Steps:

Boil the rigatoni and cut in pieces the peppers.
Once the rigatoni are boiled, fry the peppers (not very much).
Mix the rigatoni with the tomato sauce, the peppers, the tobasco, the olive oil and the salt.
Once served add the cheese (optional) to each plate.

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