Pasta Siciliano Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the eggplant and cook until golden brown and tender.
• STEP 3.Add the garlic, olives, capers, and red pepper flakes to the skillet. Cook for a few minutes until fragrant.
• STEP 4.Pour in the crushed tomatoes and season with salt and pepper. Simmer for about 10 minutes to allow the flavors to meld together.
• STEP 5.Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
• STEP 6.Garnish with fresh basil leaves and serve with grated Parmesan cheese.

Cooking Tips

• To reduce the bitterness of the eggplant, you can sprinkle it with salt and let it sit for 30 minutes before cooking. Rinse and pat dry before using.
• For a heartier meal, you can add cooked Italian sausage or grilled chicken to the pasta.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

Storage and Serving

• Leftover Pasta Siciliano can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pasta in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the pasta with a side salad and crusty bread for a complete meal.