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. 🍆🍅🍝