However, Sicilians love their meat, veggies and cheese too! So, these 12 Sicilian pasta recipes include some delicious non-fishy dishes. And not because that’s where my hubby comes from! Most probably because I love seafood and the fresh seafood in Sicily is Amazing with a capital ‘A’! Pasta with seafood is pretty awesome in Sicily as you’ll see in this collection of 12 Sicilian pasta recipes. If I had to choose my favourite regional cuisine (very difficult choice!), I guess I’d have to say Sicilian. I love all things Sicilian (including my hubby!). dried busiate from Trapani in Sicily My favourite regional cuisine is … The same goes for local types of pasta and Preference for their local cuisine and locally grown produce. And, despite the availability nowadays of the sameįood products throughout the Italian peninsula, many Italians still have a However, when it comes to food, Italian cuisine is really made up of 20 often veryĭifferent regional kitchens. 20 regions, 20 different kitchens.īeautiful country and every region has fabulous landscapes and places to visit. Season with freshly ground black pepper.Bring a taste of Sicily to your table with these 12 Sicilian pasta recipes from my hubby’s homeland. ricotta salata, shaved, dividing evenly, and torn basil leaves. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes. Step 5Īdd pasta and ½ cup pasta cooking liquid to sauce. Drain, reserving 1 cup pasta cooking liquid. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Morton kosher salt, and reserved tomatoes. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Cook 3 garlic cloves, thinly sliced, and ½ tsp. extra-virgin olive oil in same pot over medium-high. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. can whole peeled tomatoes with juices into a medium bowl crush tomatoes with your hands. The three have vastly different flavors, but they’ll work just as well in this pasta dish.ĭump one 28-oz. Instead, look to other dry, hard cheeses like Parmesan or Pecorino Romano. Ricotta salata is the dried-out cousin of plain old milky ricotta-but don’t sub in that fresher cheese if you can’t find it. But, if you have to adjust those notes a bit (we’re talking about the pasta alla Norma recipe now), it’s pretty forgiving. The Norma in the dish’s title is the titular protagonist of an Italian opera by Vincenzo Bellini, which, like the pasta named for it, is notable for its lyric beauty. Any pasta shape works here, but we like thicker tubular shapes like calamarata or rigatoni-their hollow centers provide ample space for the sauce to hide. Cooked down until lightly browned on the outside and creamy in the center, the eggplant cubes are tossed into a simple tomato sauce with pasta, then finished with salty ricotta salata cheese and a showering of basil for herby freshness. A classic Sicilian dish, pasta alla Norma is a great way to use up an excess of two summer stars: eggplant and fresh basil.
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