Laura Vitale's Pasta Alla Sicilliana
- Number of Servings: 8
Ingredients
½ lb of tube shaped pasta (I used ziti)2 Tbs Olive Oil & a little extra (I used 5)1 28 oz can of Italian Peeled Crushed Tomatoes 1 Large Eggplant, most of the skin peeled and cut into large cubes1 Small Onion, diced2 Cloves of Garlic, minced (I used 1 Tsp already minced garlic)1 cup of Mozzarella, cubed¼ cup (or to taste) of Parmiggiano ReggianoFresh Basil (I used 1 Tbs dry basil)Salt and pepper, to taste
*The nutritional value is according to how I made the dish, so PLEASE review the accents at the bottom!*
1) Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
2) Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
3) Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
4) In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
5) Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
6) Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
7) Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the pramiggiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
Serve right away!
*I used 3 Tbs of EVOO to kind of fry the eggplant. She stated in the video on the website that this is how it is usually done. I also put the dry basil in the canned tomatoes which were Contadina crushed tomatoes b/c purchasing Italian crushed tomatoes is a bit more expensive*
Serving Size: makes 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KHEILAB.
1) Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
2) Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
3) Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
4) In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
5) Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
6) Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
7) Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the pramiggiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
Serve right away!
*I used 3 Tbs of EVOO to kind of fry the eggplant. She stated in the video on the website that this is how it is usually done. I also put the dry basil in the canned tomatoes which were Contadina crushed tomatoes b/c purchasing Italian crushed tomatoes is a bit more expensive*
Serving Size: makes 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KHEILAB.
Nutritional Info Amount Per Serving
- Calories: 389.3
- Total Fat: 19.3 g
- Cholesterol: 35.2 mg
- Sodium: 565.7 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.3 g
- Protein: 19.2 g
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