Sicilian Pasta
Elevate your pasta night with the vibrant and rustic flavors of Sicilian Pasta, a dish that captures the soul of Mediterranean cuisine. This traditional recipe combines tender bites of sautéed eggplant, a zesty tomato sauce infused with garlic, capers, and a touch of red chili flakes, and the briny goodness of black olives. Tossed with perfectly al dente spaghetti, fresh basil, and a generous grating of parmesan cheese, this 45-minute meal is both comforting and bursting with bold, authentic Sicilian flair. Perfect for a quick yet impressive dinner, this vegetarian pasta is as irresistible as it is easy to make, offering a taste of Sicily in every bite.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 medium eggplant
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic
- 400 grams canned diced tomatoes
- 75 grams pitted black olives
- 2 tablespoons capers
- 1 teaspoon red chili flakes
- 10 leaves fresh basil leaves
- 50 grams parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by chopping the eggplant into bite-sized cubes, about 1-inch in size. Sprinkle them with a bit of salt and let them sit in a colander for about 15 minutes to draw out any bitterness. Rinse under cold water and pat dry with a clean kitchen towel.
Mince the garlic cloves and set them aside. Slice the pitted black olives into halves.
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the eggplant cubes and sauté for 7-10 minutes until golden brown and tender. Remove the eggplant and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet, followed by the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
Pour in the canned diced tomatoes with their juices, the halved black olives, and the capers. Stir everything together and let it simmer for 10 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
While the sauce is simmering, cook the spaghetti in a large pot of boiling salted water according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the sautéed eggplant back to the skillet with the tomato sauce and toss gently to combine. If the sauce seems too thick, stir in a splash of the reserved pasta cooking water to loosen it.
Add the cooked spaghetti to the sauce, tossing everything together to coat the pasta evenly.
Tear fresh basil leaves and sprinkle them over the pasta. Grate parmesan cheese on top before serving.
Serve immediately and enjoy your Sicilian Pasta with an extra drizzle of olive oil and more parmesan, if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
