Recipe
A traditional Sicilian pasta made with casarecce, fried eggplant, tomato sauce, fresh basil, and ricotta salata. This rustic dish celebrates the bold yet simple flavors of Sicily.
Ingredients (Serves 4)
- 400g casarecce pasta
- 1 medium eggplant, cut into 1-inch cubes
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 500g crushed San Marzano tomatoes
- 10–12 fresh basil leaves
- 80g ricotta salata, grated (or aged ricotta)
- Salt and freshly ground black pepper
- ½ cup reserved pasta water
- Vegetable oil (for frying the eggplant)
Instructions
1. Fry the eggplant
- Heat vegetable oil in a deep skillet.
- Fry the eggplant cubes in batches until golden and tender.
- Transfer to paper towels to drain and lightly season with salt.
2. Prepare the sauce
- Heat the olive oil in a large skillet.
- Add the garlic and cook gently for about 30 seconds.
- Stir in the crushed tomatoes.
- Simmer for 15–20 minutes.
- Add the fresh basil during the final few minutes of cooking.
3. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the casarecce until al dente.
- Reserve ½ cup of the pasta water, then drain.
4. Combine
- Add the pasta to the tomato sauce.
- Stir in a splash of reserved pasta water until the sauce lightly coats the pasta.
- Fold in most of the fried eggplant, reserving a few pieces for garnish.
5. Serve
- Divide among warm serving bowls.
- Top with the remaining eggplant, grated ricotta salata, fresh basil leaves, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
For an authentic Sicilian flavor, use ricotta salata rather than Parmesan. Its slightly salty, tangy taste complements the sweet tomatoes and fried eggplant perfectly.
Final result: A vibrant Sicilian pasta with tender fried eggplant, rich tomato sauce, fragrant basil, and salty ricotta salata—a timeless Mediterranean classic full of authentic Italian flavor. 🍆🍅🍝
