Sicilian Pasta Recipe

Name: Sicilian Pasta Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pieces Eggplant (2 medium eggplants); ¼ tsp Table Salt (¼-½ teaspoon salt — up to 0.5 + 1 pinch salt); 4 tbsp Olive Oil (4 tablespoons olive oil (divided)); ½ cup Water (½ cup water (divided)); 1 clove Garlic (1-2 cloves garlic minced — up to 2); 1 can Whole Peeled Tomatoes (1 can Pelati tomatoes (14 ounce can) (400 grams)); ½ tsp Oregano (½ teaspoon oregano); ½ tsp Basil (½ teaspoon basil); 1 pinch Red Pepper Flakes (1-2 pinches hot pepper flakes (if desired) — up to 2); ½ cup Mozzarella Cheese (½ cup firm mozzarella); ½ cup Parmesan Cheese (½ cup freshly grated parmesan cheese (divided)); 4 cup Pasta (4 cups cooked short pasta (penne, rigatoni etc)*)

Sicilian Pasta Recipe - Main Dish (Italian)

45 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Peel 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.
2Start to boil the water while the eggplant is cooking, add the pasta, cook until a little more than al dente.
3In 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.
4Pre-heat oven to 400F (200C).
5In 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.
6Gently 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!