Pasta alla Siciliana
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
676 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Siciliana
Description
This Pasta alla Siciliana begins by roasting cubed eggplant tossed with olive oil, salt, and pepper until tender and caramelized, contributing a sweet and earthy dimension. Concurrently, onions and garlic are gently sautéed and combined with crushed plum tomatoes to form a savory base sauce with subtle garlic notes and mild acidity.
Fresh herbs including torn basil and mint are folded into the sauce before mixing in cooked pasta, which is cooked al dente to provide a firm bite against the soft eggplant. Cubed mozzarella and grated Pecorino Romano cheese add creamy, rich, and salty flavors that balance the sweetness of the tomato and eggplant.
This dish works well as a main course in a warm meal, pairing with simple salads or crusty bread. The combination of roasted vegetables and fresh herbs creates a layered flavor profile appropriate for those who enjoy rustic Italian-style pasta dishes.
Tubular pasta shapes like casarecce, penne, or rigatoni can be used interchangeably depending on preference. Leftovers keep well refrigerated for up to three days and reheat effectively in a microwave.
Ingredients
- 1 pound pasta casarecce, penne, rigatoni, etc.
- 1/2 cup olive oil divided
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 large eggplant cubed
- 1 medium onion diced
- 4 cloves garlic sliced
- 2 cups mozzarella cheese 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 red pepper flakes optional, crushed, hot
Instructions
- 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!
Notes
- Use tubular pasta such as casarecce, penne, or rigatoni for best results in this dish.
- Smoked mozzarella can substitute regular mozzarella to add a smoky depth to the pasta.
- Leftovers can be stored for up to three days in the refrigerator and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 77.5g | 26% |
| Protein | 21.8g | 44% |
| Fat | 32.9g | 51% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 98mg | 33% |
| Sodium | 1200mg | 50% |
| Potassium | 796mg | 17% |
| Fiber | 5.1g | 20% |
| Sugar | 10.7g | 21% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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