Noodle ☀️
Pasta alla Siciliana
Keywords:
Notiz:
Prettier picture with fresh basil and mint. Tear the mozzarella like checca, don't dice it.Portions:
2 PortionenAdjust Amount:
Ingredients
Aubergine
1
Aubergine, medium
3-4 tbsp
Olive oil
Pepper
Salt
Rest
200 g
Rigatoni, dry weight (alternativ: Penne, Casesarecce)
1
Onion, medium size
3 tbsp
Olive oil
2
Garlic cloves
1 pinch
chilli flakes
400 g
Tomatoes, chopped (canned)
2 twigs
Basil (alternatively: 1 tbsp dry)
2 twigs
Mint, fresh (alternatively: 1 tbsp dry)
30 g
Pecorino Romano (alternatively: Parmesan)
80 g
Ricotta Salata (not ricotta!) (alternatively: 1 ball of mozarella)
Salt
Pepper
Baking:
25 min at 220 °C Top/bottom sizeCooking:
15 minOn the Plate:
40 minInstructions
Aubergine
- Preheat the oven to 220 degrees.
- Cut the aubergine into ~2 cm pieces. Season with salt and pepper and roll in plenty of olive oil.
- Place on a baking tray and roast in the oven for approx. 25 minutes.
The rest
- Cook the pasta in salted, already boiling water until al dente.
- Meanwhile, finely chop the onion and slice the garlic.
- Sauté the onion in a little olive oil in a large pan, add the garlic and fry both for a few minutes.
- Add the chilli flakes and deglaze with the tomatoes.
- If using dry spices, add them now. Otherwise, wait until the pasta is al dente and add it torn.
- Add the aubergine to the tomato sauce. Flavour with salt and pepper.
- If pasta is al-dente, add it too.
- If necessary, add a little pasta water to make it runny enough. Add the grated Pecorino Romano and mix everything together. Remove the pan from the heat.
- Cut the ricotta salata or mozzarella into cubes and add to the pan. Allow to melt slightly. Serve.
Last modified: Jan 08, 2024, 12:34 PM