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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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 676 kcal
Course:
Main Course
Cuisine:
Italian
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 hot red pepper flakes optional
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!
Cup of Yum
Notes
- Casarecce was used, but any tubular shaped pasta works well.
- If you can find it, smoked mozzarella is even better than regular in this pasta.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition Information
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
(23%)
Fiber
5.1g
(20%)
Sugar
10.7g
(21%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 676
% 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.