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Pasta Siciliano Recipe

Recipe by Pedro M. A. Neves

Pasta Siciliano is a vibrant Sicilian pasta dish featuring a rich sauce of eggplant, tomatoes, garlic, and basil finished with ricotta salata cheese. This beloved southern Italian classic combines tender vegetables with perfectly cooked pasta for a deeply satisfying vegetable-forward meal. Bright, herbaceous, and utterly comforting, it captures the essence of Sicilian home cooking.

Ingredients

• 400 g dried pasta (penne or rigatoni)
• 500 g eggplant, cut into 1 cm cubes
• 400 g canned crushed tomatoes
• 4 cloves garlic, thinly sliced
• 90 ml extra virgin olive oil
• 15 g fresh basil leaves
• 60 g ricotta salata cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• pinch of red pepper flakes (optional)
• 180 ml water or vegetable broth

Instructions

1. Cut eggplant into 1 cm cubes. Heat 60 ml of olive oil in a large, heavy skillet over medium-high heat. Working in batches, fry eggplant cubes for 4-5 minutes per batch until golden brown on multiple sides, stirring occasionally. Transfer to a paper towel-lined plate.

2. In the same skillet, add remaining 30 ml olive oil and reduce heat to medium. Add sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

3. Add crushed tomatoes to the skillet, then pour in water or broth. Stir well and bring to a simmer. Add salt, black pepper, and red pepper flakes if using.

4. Return fried eggplant to the skillet and fold gently into the sauce. Simmer for 12-15 minutes, stirring occasionally, until eggplant is tender and sauce thickens slightly.

5. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 10-12 minutes). Reserve 120 ml of pasta water before draining.

6. Tear fresh basil leaves by hand and stir most of them into the eggplant sauce, reserving a few for garnish. Taste and adjust seasoning if needed.

7. Add drained pasta directly to the sauce and toss gently for 1-2 minutes, adding reserved pasta water a splash at a time until the mixture reaches a light, coating consistency that flows slightly.

8. Divide pasta among four bowls or plates. Top each portion with grated ricotta salata cheese and a few reserved basil leaves. Drizzle lightly with extra virgin olive oil if desired and serve immediately.

Substitutions

• For dairy-free: replace ricotta salata with 2 tablespoons of toasted breadcrumbs mixed with 1 tablespoon nutritional yeast per serving
• For vegan: omit ricotta salata and use finely grated cashew cheese or toasted panko breadcrumbs instead
• For gluten-free: substitute regular pasta with gluten-free penne or rigatoni
• For lower-fat preparation: reduce olive oil to 60 ml total and pan-fry eggplant with minimal oil using a non-stick skillet

Tips

• Pat eggplant cubes dry with paper towels before frying to minimize oil absorption and achieve better browning
• Do not overcook the eggplant—it should remain slightly firm in the pan before adding to sauce, as it will continue softening during simmering
• Ricotta salata is essential for authentic flavor; if unavailable, use aged pecorino romano grated finely, though the texture will be sharper
• Prepare this dish just before serving for best texture; leftover pasta sauce keeps separately for 3 days in the refrigerator but reheats best tossed with fresh hot pasta

Pasta alla Norma, the most famous Sicilian eggplant pasta, served as inspiration for Sicilian home cooks who adapted it with local preferences—this version emphasizes the tender eggplant and bright basil characteristic of island cooking. The combination of fried eggplant with tomato sauce reflects Sicily's Arab-Norman culinary heritage, where eggplant became a cornerstone of Mediterranean vegetable cookery.

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