Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Aubergines: A True Taste of Sicily
Whip up this simple, flavoursome Sicilian pasta with aubergines — a perfect summer dish bursting with Mediterranean sunshine!
🛒 Ingredients
- ✓ 320g short pasta (penne, rigatoni or fusilli)
- ✓ 1 medium aubergine
- ✓ 1 shallot
- ✓ 250g Pachino cherry tomatoes
- ✓ 100g diced pancetta
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper
- ✓ a handful of fresh basil leaves
📊 Nutritional Information
If you love Mediterranean flavours, this pasta with aubergines is just the ticket! A straightforward, honest dish that captures the essence of a Sicilian summer with little Pachino tomatoes, crispy pancetta, and fresh basil.
👨🍳 Preparation
- 1
Slice the aubergine, sprinkle with salt, and let it drain in a colander for 30 minutes to remove any bitterness.
- 2
Meanwhile, fry the pancetta in a pan until crispy, then drain it on kitchen paper.
- 3
Rinse the aubergine, pat it dry, and dice it.
- 4
In a large pan, gently soften the chopped shallot in extra virgin olive oil, then add the diced aubergine and cook over high heat for about 10 minutes.
- 5
Add the halved cherry tomatoes, season with salt and pepper, and let it simmer for another 5 minutes until the sauce is soft yet rich.
- 6
Stir in the crispy pancetta and some torn basil leaves, mixing well.
- 7
Cook the pasta in salted boiling water until just tender, then drain and toss it in the pan with the sauce for a minute.
- 8
Serve straight away, garnished with fresh basil and a drizzle of olive oil.
💡 Tips and Variations
Swap the pancetta for guanciale if you prefer a stronger flavour, or leave it out altogether for a vegetarian version. For that extra Sicilian touch, sprinkle with shards of caciocavallo or pecorino cheese.
📦 Storage
- • Keep any leftover pasta with aubergines in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a splash of olive oil to retain its lovely creaminess.
- • Avoid freezing, as the aubergines tend to lose their texture.
🍷 Pairing
Pair this dish with a glass of Contea di Sclafani Grillo, a Sicilian white wine with fruity aromas and a harmonious palate — it beautifully balances the sweet, intense flavours of the pasta.
Give this wonderfully simple Sicilian pasta a go at home — it’s a real crowd-pleaser! Perfect for sharing with friends and family, it brings a taste of sunny Sicily straight to your dinner table. Do let us know how you get on, and don’t be shy to make it your own!
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