Pasta alla Siciliana is a traditional Italian entrée featuring a rich tomato sauce, roasted eggplants, and pecorino romano cheese. There is a reason why it is so popular and loved by so many, and all you need is 12 ingredients to make it. We are excited to share our version of pasta alla Siciliana with you today. Buon appetito!
Pasta Alla Siciliana Recipe
A luxurious Pasta Alla Siciliana recipe that pairs roasted eggplants with a decadent tomato sauce.
Ingredients
- 16 ounces Penne Pasta
- 1 can or 25 ounces of Crushed Plum Tomatoes,
- 1 cup Cherry Tomatoes, halved
- 3 cloves Garlic, thinly sliced
- 1 Eggplant, large, cubed
- 1 Onion, medium, chopped
- ½ cup Olive Oil
- ½ cup Pecorino Romano, grated
- Kosher Salt, to taste
- Black Pepper, to taste
- ½ tsp Red Pepper Flakes
- Basil, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- On a baking sheet, toss the cubed eggplant with ¼ cup of olive oil, kosher salt, and black pepper. Spread them out in a single layer and bake for 20 minutes.
- Meanwhile, start boiling the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Next, take a large pan and pour in olive oil. Set the stove to medium heat.
- Once the oil is heated up, add chopped onions and sauté until translucent. This will take 3 to 5 minutes.
- Add the sliced garlic and sauté for 2 minutes or until lightly golden in color.
- Add the cherry tomatoes to the pan and let it cook for 5 to 8 minutes until they start softening.
- Sprinkle in red pepper flakes and sauté for 30 seconds.
- Pour in the plum tomatoes and gently simmer the sauce until it thickens.
- Next, add the roasted eggplants and pasta to the sauce.
- Cook for a minute and toss until combined.
- Season the sauce with salt and pepper to taste.
- Lastly, remove it from the heat and sprinkle grated Pecorino Romano cheese on top.
- Garnish with basil and serve immediately.
Notes
- Before draining the pasta, reserve about a cup of pasta cooking water. This can help loosen the pasta sauce if it is too thick.
- You can use any type of pasta you like, we prefer rigatoni or penne for this dish. It also works well with cavatappi, ziti, strozzapreti, or casarecce pasta.
- Add cooked Italian sausage for a heartier version of pasta alla Siciliana.
- To keep the dish vegetarian-friendly, add several dollops of ricotta cheese.
- Any leftovers can be refrigerated for three days in air-tight containers.
Nutrition Estimate
Calories: 758kcal | Carbohydrates: 97g | Protein: 21g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 662mg | Fiber: 8g | Sugar: 9g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 183mg | Iron: 2mg
Tried this recipe?Please rate it above!
If you like this post, then we definitely recommend checking out our Aubergine Pasta Bake Recipe post.