Sicilian Pasta Recipe

Name: Sicilian Pasta Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; ¼-½ teaspoon salt; 4 tablespoons olive oil (divided); ½ cup water (divided); 1-2 cloves garlic minced; 1 can Pelati tomatoes (14 ounce can); ½ teaspoon oregano; ½ teaspoon basil; 1-2 pinches hot pepper flakes (if desired); 1 pinch salt; ½ cup firm mozzarella; ½ cup freshly grated Parmesan cheese (divided); 4 cups cooked short pasta (penne, rigatoni etc)*

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
497 kcal
Course
Main Course
Cuisine
Italian

Sicilian Pasta Recipe

Gianna Palmer

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Sicilian Pasta is the perfect pasta dish for summer with fresh eggplant, tomatoes, garlic, and seasonings. Add some cheese for a delicious dish.

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Ingredients

Servings

2 medium eggplants
¼-½ teaspoon salt
4 tablespoons olive oil (divided)
½ cup water (divided)
1-2 cloves garlic minced
1 can Pelati tomatoes (14 ounce can) (400 grams)
½ teaspoon oregano
½ teaspoon basil
1-2 pinches hot pepper flakes (if desired)
1 pinch salt
½ cup firm mozzarella
½ cup freshly grated Parmesan cheese (divided)
4 cups cooked short pasta (penne, rigatoni etc)*

*Don't use a pasta too small or a long pasta.

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Instructions

Peel and cut the eggplant into medium cubes, place them in a medium/large bowl toss with 1/4 teaspoon of salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.
In a large pan add 2 tablespoons of olive oil, the cubed eggplant and ¼ cup of pasta water cook until golden and tender. Move with a slotted spoon to a clean bowl. Set aside.
Pre-heat oven to 400F (200C).
In the same pan add another 1 tablespoon of olive oil, garlic, tomatoes (mashed into small pieces or you can you tomato passata) oregano, basil, hot pepper flakes, a pinch of salt, 1/4 cup water and the cooked eggplant. Cook for about 3-5 minutes. Add ⅓ cup of pasta water, the pasta, mozzarella and half the parmesan cheese.
Gently fold together, then place in a medium baking dish 10x7 inches (27x18 cm), sprinkle the top with the remaining parmesan cheese. Bake for 10-15 minutes. Let sit 5 minutes then serve. Enjoy!

Notes

I don't always peel the eggplant but peeling also helps keep the eggplant tender and not bitter.
Any leftover pasta should be covered tightly and stored in the fridge. It will last up to 3-5 days. It can be reheated in a low oven or microwave until warmed through.

Nutrition Information

Show Details

Calories 497kcal (25%) Carbohydrates 59g (20%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 20mg (7%) Sodium 452mg (19%) Potassium 688mg (20%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 258IU (5%) Vitamin C 5mg (6%) Calcium 258mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 497 kcal

% Daily Value*

Calories	497kcal	25%
Carbohydrates	59g	20%
Protein	18g	36%
Fat	22g	34%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	20mg	7%
Sodium	452mg	19%
Potassium	688mg	15%
Fiber	9g	36%
Sugar	10g	20%
Vitamin A	258IU	5%
Vitamin C	5mg	6%
Calcium	258mg	26%
Iron	2mg	11%