Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Aubergines in White: The Simple Elegance of Sicilian Cooking
Dive into the fresh, flavourful charm of aubergine pasta without tomato – a timeless Sicilian classic bursting with Mediterranean sunshine.
📖 What is it
Dive into the fresh, flavourful charm of aubergine pasta without tomato – a timeless Sicilian classic bursting with Mediterranean sunshine.
🛒 Ingredients
- ✓ 320 g of your favourite pasta shape
- ✓ 2 round aubergines
- ✓ 100 g of salted ricotta
- ✓ 6 basil leaves
- ✓ 4 mint leaves
- ✓ vegetable oil for frying
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Steeped in the scents of the Mediterranean, this pasta with aubergines in white is a beloved staple of Sicilian home cooking. The aubergines are fried until beautifully golden and crispy, then combined with fragrant fresh herbs like basil and mint. Each mouthful offers a perfect balance of sweetness and aromatic brightness. Without a hint of tomato, this dish truly celebrates the authentic goodness of its ingredients, whisking you away to the warm, luminous summers of Sicily.
👨🍳 Preparation
- 1
Wash and dry the aubergines. Remove the stalks and chop into roughly 2 cm cubes. Sprinkle with coarse salt and leave to drain for about an hour. Rinse and pat dry.
- 2
Fry the aubergine cubes in hot oil until golden and crisp. Drain on kitchen paper to remove any excess oil.
- 3
Transfer the fried aubergines to a bowl, add torn mint and basil leaves, a drizzle of olive oil, and gently toss together.
- 4
Cook the pasta in salted boiling water. Meanwhile, briefly warm the aubergines in a pan with a splash of the pasta water to create a creamy sauce.
- 5
Drain the pasta when just al dente, mix it through the aubergines, then stir in the grated ricotta and a good grinding of black pepper.
- 6
Serve the pasta hot, finished with an extra crack of black pepper.
💡 Tips and Variations
- •
For a bolder flavour, try adding a finely chopped garlic clove while frying the aubergines; its aroma adds wonderful depth.
- •
Swap in other herbs like Sicilian thyme or wild oregano from local hillsides to give the dish a different aromatic twist.
- •
For a creamier finish, use a more mature pecorino-style salted ricotta or try grating some ragusano caciocavallo for a richer taste.
- •
To keep it light and vegan, replace the salted ricotta with nutritional yeast flakes and sauté the aubergines in extra virgin olive oil instead of frying.
- •
A pinch of smoked salt during cooking can enhance the umami without overpowering the delicate aubergines.
📦 Storage
- • Store any leftovers in an airtight container in the fridge where it will keep well for 2-3 days.
- • When reheating, avoid a hot oven – gently warm in a non-stick pan to preserve the texture and fresh flavours.
- • Do not leave the pasta out at room temperature for more than two hours before refrigerating to keep it safe to eat.
🍷 Pairing
Pair this hearty pasta with a Sicilian red like Nero d'Avola – its fruity richness and spicy notes perfectly complement the fried aubergines and herbs.
For a fresher contrast, a white Grillo from Sicily’s inland offers bright citrus notes that balance the creamy ricotta and olive oil.
If you prefer a wine from elsewhere, a lively Chianti Classico, with its structure and vibrancy, stands up well to this complex dish.
Why not whisk up this soulful Sicilian pasta at home? Its simple ingredients and luscious flavours are sure to brighten any mealtime. Gather your loved ones around the table, share this dish, and enjoy a little taste of Mediterranean sunshine wherever you are.
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