Best 2 Sicilian Style Spaghetti And Eggplant Recipes
# Sicilian-Style Spaghetti and Eggplant: A Journey Through Flavor
Embark on a culinary voyage to the heart of Sicily with our delectable Sicilian-style spaghetti and eggplant, a dish that captures the vibrant essence of this Mediterranean island. This traditional recipe offers a symphony of flavors, textures, and colors, sure to tantalize your taste buds and transport you to the sun-kissed shores of Sicily.
This hearty and flavorful pasta dish features spaghetti cooked to al dente perfection, coated in a rich and savory tomato sauce infused with the smoky sweetness of eggplant. The eggplant, a quintessential ingredient in Sicilian cuisine, is roasted until tender and caramelized, adding a delightful depth of flavor to the sauce.
Accompanying the spaghetti and eggplant is a medley of fresh herbs, including fragrant basil, oregano, and parsley, which lend their aromatic charm to the dish. A sprinkling of grated Parmesan cheese adds a nutty and salty touch, while toasted breadcrumbs provide a delightful textural contrast.
In this article, we'll guide you through the steps of preparing this delectable dish, from roasting the eggplant to simmering the tomato sauce and assembling the final masterpiece. We've also included a vegetarian variation for those who prefer a meatless option. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to Sicily with this mouthwatering spaghetti and eggplant recipe.
SICILIAN PENNE WITH SWORDFISH AND EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
- Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
SICILIAN PASTA WITH EGGPLANT
Categories Cheese Pasta Tomato Vegetarian Dinner Basil Eggplant Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a main course
Number Of Ingredients 7
Steps:
- Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
- Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
- While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
- Garnish pasta with basil and serve remaining cheese on the side.
Tips:
- When choosing eggplants, look for ones that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or blemishes.
- To prevent the eggplant from absorbing too much oil, salt it and let it sit for 30 minutes before cooking. Then, rinse the eggplant and pat it dry.
- Use a large skillet or Dutch oven to cook the eggplant and spaghetti. This will ensure that the food has plenty of room to cook evenly.
- Be careful not to overcook the eggplant. It should be tender but still retain a slight bite.
- Add the spaghetti to the skillet or Dutch oven once the eggplant is cooked. Cook the spaghetti according to the package directions.
- Stir in the marinara sauce, ricotta cheese, and Parmesan cheese. Bring the mixture to a simmer and cook for 15 minutes, or until the spaghetti is cooked through.
- Serve the spaghetti and eggplant immediately, topped with additional ricotta cheese and Parmesan cheese.
Conclusion:
Sicilian-style spaghetti and eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of eggplant, spaghetti, and marinara sauce is flavorful and satisfying. This dish is also a great way to use up leftover spaghetti.
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