Imagine a forkful of steaming pasta with stretchy mozzarella, the scent of fresh tomato sauce, and golden eggplants that melt in your mouth. A dream? No, it is simply Sicilian Pasta, the alter ego of Pasta alla Norma.
A delicious first course that my mom always prepares as a recovery dish when leftover eggplant with tomatoes and some dairy like mozzarella, fiordilatte, or provola are available. I, on the other hand, who love this dish, often prepare it for family Sunday lunches or dinners with friends, always achieving great success.
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Few and simple ingredients for a super delicious and stretchy result.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta
- 14 oz cherry tomatoes (fresh or canned)
- 1 clove garlic
- to taste extra virgin olive oil
- A few leaves basil (fresh)
- 1.1 lbs eggplants
- to taste peanut oil (for frying)
- 8.8 oz mozzarella (fiordilatte or provola)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Frying Pan
- 1 Pot
- 1 Skimmer
- 1 Wooden Spoon
Steps
To prepare the Sicilian Pasta, first focus on frying the eggplants.
After washing and trimming the eggplants, cut them into chunks and fry them in hot peanut oil until completely golden.
Once cooked, transfer them to a fried strainer to remove excess oil.
In the meantime, prepare the tomato sauce.
Personally, in summer, I prefer to use fresh cherry tomatoes, but canned ones will also suffice.
In a pan, heat a layer of oil and a garlic clove, then add the halved cherry tomatoes, salt, and a few fresh basil leaves. Let cook for 10-15 minutes, then add the eggplants and cook together for a few more minutes.
When the pasta is cooked (al dente), use a skimmer to transfer it to the pan and mix.
Finally, add the previously drained and diced mozzarella to the pan.
Mix over low heat until the mozzarella starts to melt.
Now just plate and enjoy this delight! 😉
