Sicilian pasta simple and quick recipe
Sicilian pasta : in Naples the reinterpretation of Pasta alla Norma is called (obviously) “the Sicilian” the difference consists in using fior di latte instead of salted ricotta, for the rest both versions are very similar and delicious!
Preparation time: 10 min Cooking time: 20 min Execution: easy
INGREDIENTS FOR 2 PEOPLE
- 180 gr of pasta of your choice (I used the caserecce)
- 2 medium eggplants
- 1 can of cherry tomatoes
- 3 slices of mozzarella
- 1 tablespoon of Parmesan
- 2 tablespoons of extra virgin olive oil
- salt and basil.
How to make Sicilian Pasta
Remove the innermost part of the pulp from the aubergines (where there are usually seeds, it is the most spongy part and would absorb too much oil during frying), cut the aubergines into cubes, and pour them into a pan to which you have previously added oil and a clove of garlic, let it fry a few minutes
Then add the cherry tomatoes (here I used a can of hill tomatoes - the round ones),
And finally the pasta that you put to cook in abundant salted water, I recommend al dente! Turn so that the ingredients take on flavor, add the cubes of mozzarella and turn until they begin to melt, add the basil and a little Parmesan
Serve your Sicilian Pasta hot! and GOOD APPETITE !!!
WINE PAIRING: The recommended wine to pair with is a Verdicchio of the castles of Jesi.
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal