PASTA SICILIANO
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
Provided by Cathy Johnston
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g
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 ALLA NORMA
This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
- Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 58.4 g, Cholesterol 7.4 mg, Fat 10.3 g, Fiber 8.5 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 4571.7 mg, Sugar 10.4 g
PASTA ALLA SICILIANA
Steps:
- Eggplant - slice and fry in oil and set aside. (Soak first in water for 30 minutes.) Cook lasagnette and set aside. Slice mozzarella and set aside. Cook tomato paste in pan with chopped onion, parsley, celery, basil, and set aside. Slice 2 hard-boiled eggs and set aside. Put some tomato paste in bottom of round pan. Layer with cooked noodles, egg slices, mozzarella, eggplant, and repeat like lasagna. Also add grated cheese if you want. Bake for about 45 minutes in oven with low temperature - delicious!
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
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