Pasta alla Siciliana

Pasta alla Siciliana


  • 1 lb / 450 grams tube shaped pasta
  • Extra virgin olive oil
  • 1 can 28 ounce (about 800 grams) crushed tomatoes
  • 1 large eggplant, cubed
  • 1 Medium onion
  • 2 cups Mozzarella, cubed or 2 Mozzarella Fresca 125 grams
  • 1/4 parmesan or pecorino, grated, plus extra for serving
  • 4 garlic cloves
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp chili flakes
  • salt and pepper


  1. Preheat the oven to 400°F/200°C.
  2. Add the cubed eggplant to a bowl and toss with olive oil, salt, and pepper.
  3. Place the eggplant on an oven-safe tray and bake in the oven for about 25 minutes.
  4. Cook the pasta according to the instructions on the box and save some pasta water if needed later.
  5. In a large pan or wok over medium heat, fry the onions, for a few minutes until softened, then add the garlic and fry for 2 more minutes.
  6. Add the crushed tomatoes and the chili flakes.
  7. Add the Mozzarella and parmesan and stir until melted, then add the roasted eggplant and basil. Season with salt and pepper.
  8. Add the pasta and coat it with the sauce add extra pasta water if needed.
  9. Serve topped with chopped basil and grated parmesan.




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