Italian traditional home-cooked meal recipe: #5 Sicilian eggplan
Hello, ^.^ I'm CasaMeana. Today's recipe introduces eggplant tomato pasta that lightens the Sicilian recipe. The original Sicilian eggplant tomato pasta is called Pasta a La Norma, a recipe for frying sliced eggplants in oil, then putting them in tomato sauce, and finally adding salted ricotta cheese at the end of the pasta. But we don't fry or bake eggplants, but we give you a lighter recipe with just one pan.
2 serving
Within 20 minutes
CasaMeana
Ingredients
  • If it's pasta
    150g
  • Branch
    160g
  • Tomato
    200g
  • onion
    1/2ea
  • basil
    1handful
  • Parmesan cheese
    15g
  • olive oil
  • Red pepper powder
    1ea
  • Pekorino cheese
Video
Cooking Steps
STEP 1/12
Ingredients:
- 150g of pasta penne noodles
- Branch 160 g (depending on size)
- Half an onion
- 200g of tomato puree
- a handful of basil
- pepper salt
- 15g of Parmigiano Cheese Powder
- Extra Virgin Olive Oil
- Pepper powder or dried red pepper (optional)
- Pekorino cheese (optional)
STEP 2/12
First, boil a spoon or two of salt in a pot with enough water.
STEP 3/12
Cut the eggplant into small cubic shapes.
STEP 4/12
Chop the onion into small pieces
STEP 5/12
Boil pasta noodles in boiling water for about 10 minutes
STEP 6/12
Add plenty of extra-vergine olive oil to the pan, pour in the cut eggplant and fry until golden brown.
When the eggplant is browned to a certain extent, add the chopped onions and stir-fry.
Season the eggplant with salt and pepper.
STEP 7/12
Pour in the tomato puree and mix well.
Add basil leaves over low heat, cover and simmer for about 10 minutes.
STEP 8/12
When the pasta is cooked with al dente, strain the noodles through a sieve.
STEP 9/12
Pour the noodles into the sauce and mix well.
STEP 10/12
Add the Parmigiano cheese powder and mix well
STEP 11/12
Eggplant tomato pasta is done.
STEP 12/12
Place the finished pasta on a plate and sprinkle with Parmigiano cheese powder
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