LAURA VITALE- PASTA ALLA SICILIANA
It is very delicious got it off of Laura Vitale's website she is an excellent Italian cook look her up on youtube and http://www.laurainthekitchen.com/all/episode.php?episodenumber=147 do get the recipe on there too
Provided by thorntonspartan
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 418.9, Fat 11.6, SaturatedFat 3.1, Cholesterol 11.1, Sodium 357, Carbohydrate 67.3, Fiber 10.6, Sugar 5.6, Protein 15.5
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
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