Best 2 Pasta Siciliano Recipes
Embark on a culinary journey to the heart of Sicily with our delectable Pasta Siciliano recipes. This classic Italian dish, hailing from the sun-kissed island, is a symphony of flavors that will transport your taste buds to the Mediterranean. Whether you prefer the traditional Pasta alla Norma, bursting with the vibrant colors and flavors of eggplant, tomatoes, and ricotta salata, or the seafood-rich Pasta con le Sarde, brimming with fresh sardines, wild fennel, and saffron, we have the perfect recipe for you.
Indulge in the simplicity yet elegance of Pasta al Pesto Trapanese, where fragrant basil, pine nuts, and Sicilian almonds create a vibrant green sauce that coats the pasta in a symphony of flavors. For a taste of the sea, dive into Pasta alla Marinara, where succulent shrimp, calamari, and mussels mingle in a savory tomato sauce. And for a vegetarian delight, try Pasta alla Norma, a captivating combination of roasted eggplant, sweet tomatoes, and creamy ricotta salata.
Each recipe in this collection is a testament to the rich culinary traditions of Sicily, offering a unique taste of the island's vibrant flavors and fresh ingredients. Whether you're a seasoned home cook or just starting your culinary adventure, these Pasta Siciliano recipes will delight your palate and leave you craving for more.
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.
Provided by James
Categories Main Course
Time 45m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 676 kcal, Fat 32.9 g, SaturatedFat 7.3 g, Cholesterol 98 mg, Sodium 1200 mg, Carbohydrate 77.5 g, Fiber 5.1 g, Sugar 10.7 g, Protein 21.8 g, ServingSize 1 serving
PASTA CON PESTO SICILIANO
Steps:
- Thinly slice the eggplant and sprinkle slices with salt. Let stand for about 30 minutes and then dry eggplant on clean kitchen or paper towels.
- Heat about 1-inch of oil in a large saute pan to 350 degrees F.
- In the bowl of a food processor, chop the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well. Stir in the tomatoes, 1 teaspoon salt, red pepper flakes, and almonds and set aside.
- When oil is hot, fry eggplant slices, in batches, in hot oil until light golden brown. Remove and drain on paper towels. Sprinkle with salt.
- Meanwhile, cook pasta in boiling salted water until al dente; drain, reserving 1 cup of the cooking water.
- Toss the pasta with the pesto, adding as much cooking liquid as necessary. Add fried eggplant slices and toss gently to combine. Sprinkle with toasted bread crumbs and grated cacciocavallo, if desired. Serve.
- Pasta:
- 3 cups flour "00" or fine ground semolina
- 2 teaspoons salt
- 3 large eggs
- Place the flour on the counter or in a large bowl. Stir in the salt and make a well. Beat the 3 eggs in the center of the well, and slowly incorporate all the flour. Knead until smooth and then let rest for about 30 minutes. Roll out dough to about 1/4-inch thick and then cut into desired shape.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your Pasta Siciliano. Look for ripe tomatoes, sweet peppers, and flavorful olives.
- Don't overcrowd the pan: When cooking the pasta, make sure not to overcrowd the pan. This will prevent the pasta from cooking evenly and will make it more likely to stick together.
- Use a large skillet: When cooking the sauce, use a large skillet so that there is plenty of room for the vegetables and pasta to cook without overcrowding.
- Cook the pasta al dente: Al dente means "to the tooth" in Italian. This means that the pasta should be cooked until it is tender but still has a slight bite to it.
- Add the pasta and sauce together at the end: Once the pasta and sauce are cooked, add them together and stir until the pasta is evenly coated.
- Garnish with fresh herbs: Before serving, garnish the Pasta Siciliano with fresh herbs such as basil, oregano, or parsley.
Conclusion:
Pasta Siciliano is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh vegetables, flavorful sauce, and tender pasta is sure to please everyone at the table. With a few simple tips, you can make a Pasta Siciliano that is even better than the one you would find at a restaurant.
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