Sicilian Pasta Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian Pasta Recipe
Description
The Sicilian Pasta Recipe features eggplant as a star ingredient, carefully prepared by salting and draining to soften and temper its flavor. The eggplant is sautéed until golden, then folded into a sauce made from canned tomatoes, garlic, oregano, basil, and optional hot pepper flakes. Mozzarella and Parmesan cheeses add creaminess and depth when mixed with cooked short pasta types such as penne or rigatoni. The mixture is transferred to a baking dish, topped with Parmesan, and baked until heated through and lightly browned on top. The resulting dish balances tender, slightly caramelized eggplant with tangy tomato and melted cheese, offering a satisfying texture and taste.
The baked pasta makes a filling main course and can be served warm. The method of salting and draining the eggplant helps keep it from becoming bitter and preserves its tenderness. Leftover portions should be refrigerated tightly covered and can keep for up to five days, reheated gently in a low oven or microwave to retain the texture without drying out.
Ingredients
- 2 medium eggplant
- ¼-½ teaspoon salt
- 4 tablespoons olive oil divided
- ½ cup water divided
- 1-2 cloves garlic minced
- 1 can Pelati tomatoes 400 grams, 14 ounce can
- ½ teaspoon oregano
- ½ teaspoon basil
- 1-2 pinches hot pepper flakes if desired
- 1 pinch salt
- ½ cup mozzarella cheese firm
- ½ cup Parmesan Cheese freshly grated, divided
- 4 cups short pasta cooked, examples penne, rigatoni
*Don't use a pasta too small or a long pasta.
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
- Salting and draining the eggplant helps reduce bitterness and enhances tenderness without rinsing off the seasoning.
- Leftover pasta should be tightly covered and refrigerated for up to 3-5 days, and can be reheated in a low oven or microwave until warmed through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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