Sicilian Pasta
Sicilian Pasta is the perfect pasta dish for summer with fresh eggplant, tomatoes, garlic, and seasonings. Add some cheese for a delicious dish.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 medium eggplants
- 1/4 1/2 teaspoon salt
- 4 tbsp olive oil (divided)
- 1/2 cup water (divided)
- 1-2 clove garlic minced
- 1 can Pelati tomatoes (14 ounce can) ((400 grams))
- 1/2 tsp oregano
- 1/2 tsp basil
- 1-2 pinches hot pepper flakes (if desired)
- 1 pinch salt
- 1/2 cup firm mozzarella
- 1/2 cup freshly grated parmesan cheese (divided)
- 4 cup cooked short pasta (penne, rigatoni etc)*
Instructions
- 1
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.
- 2
Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.
- 3
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.
- 4
Pre-heat oven to 400F (200C).
- 5
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.
- 6
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!