Pasta alla Siciliana, a vibrant and flavorful pasta dish hailing from the sun-drenched island of Sicily, is a celebration of simple, fresh ingredients. This recipe beautifully showcases the rich tapestry of Sicilian cuisine, marrying the creamy texture of fresh mozzarella with the smoky depth of roasted eggplant. The sweet notes of ripe tomatoes perfectly complement the savory herbs, creating a symphony of tastes that will transport you straight to the heart of Italy. Forget complicated techniques and long shopping lists; this recipe is surprisingly straightforward and relies on the quality of its ingredients to shine.
The beautiful marriage of flavors and textures in Pasta alla Siciliana makes it a truly unforgettable meal. From the satisfying bite of the perfectly cooked pasta to the luscious melt of the mozzarella, every element contributes to a harmonious whole. Ready to embark on a culinary journey to the sun-kissed shores of Sicily? Let's dive into the step-by-step instructions to create this delicious pasta dish.
Tools Needed
- Baking sheet
- Aluminum foil
- Blender
- Large pot
- Nonstick skillet
Ingredients
- Fresh basil leaves: A few
- Tube-shaped pasta: 250g
- Olive oil: 2 tbsp + extra for drizzling
- Eggplant: 800g
- Crushed tomatoes: 800g
- Egg: 1 large
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Mozzarella: 200g, cubed
- Parmesan cheese: 20g
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare and Roast Eggplant
- cut off the ends, peel most of the skin, and cut into large cubes. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Place eggplant on a baking sheet lined with aluminum foil and bake for 20 minutes.
Step 2. Make the Tomato Sauce
- In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, season with salt and pepper, and cook for 6 minutes.
- Add the garlic and cook for 1 minute.
- Add the crushed tomatoes, season with salt and pepper, and cook for 15 minutes.
Step 3. Cook the Pasta and Combine
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Add the baked eggplant to the tomato sauce and cook for 10 more minutes.
- Drain the cooked pasta and add it to the skillet with the sauce, eggplant, basil, parmesan cheese, and mozzarella. Mix everything together.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Consider using two eggplants for a more generous amount.
- Cut the eggplant into smaller, bite-sized pieces for easier eating.
Nutrition
- N/A
FAQs
1. Can I use canned diced tomatoes instead of fresh?
Yes, you can, but fresh tomatoes will give a brighter, fresher flavor. If using canned, make sure to drain them well before adding them to the sauce to avoid excess liquid.
2. What type of pasta is best for Pasta alla Siciliana?
Short pasta shapes like penne, rigatoni, or fusilli work well because they hold the sauce nicely. Avoid long pasta like spaghetti.
This Pasta alla Siciliana recipe is a testament to the simplicity and deliciousness of Sicilian cuisine. With its vibrant flavors and satisfying textures, it's sure to become a new family favorite. Enjoy the taste of sunny Sicily in every bite!