Best 3 Pasta Alla Siciliana Recipes

PASTA ALLA SICILIANA

Steps:

• 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!

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

LAURA VITALE- PASTA ALLA SICILIANA

Steps:

• Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
• Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
• Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
• In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
• Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
• Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
• Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
• Serve right away!