Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Aubergines: The True Taste of Sicily
Whip up this simple yet flavour-packed Sicilian pasta with aubergines – a perfect summer dish bursting with Mediterranean charm!
📖 What is it
Whip up this simple yet flavour-packed Sicilian pasta with aubergines – a perfect summer dish bursting with Mediterranean charm!
🛒 Ingredients
- ✓ 320g short pasta (penne, rigatoni or fusilli)
- ✓ 1 medium aubergine
- ✓ 1 shallot
- ✓ 250g cherry tomatoes
- ✓ 100g diced pancetta
- ✓ extra virgin olive oil, to taste
- ✓ salt, to taste
- ✓ freshly ground black pepper
- ✓ a few fresh basil leaves
📊 Nutritional Information
Dive into the vibrant colours and aromas of Sicily with this aubergine pasta, a summery first course that brings together sweet cherry tomatoes, crispy pancetta, and fresh basil – a heartfelt celebration of Mediterranean tradition.
👨🍳 Preparation
- 1
Slice the aubergine, sprinkle with salt and leave it in a colander for 30 minutes to draw out any bitterness.
- 2
Meanwhile, fry the pancetta in a pan until crisp, then drain on kitchen paper.
- 3
Rinse the aubergine slices, pat them dry and chop into cubes.
- 4
In a large frying pan, gently sauté the chopped shallot in extra virgin olive oil, then add the aubergine cubes and cook over a high heat for about 10 minutes.
- 5
Add the halved cherry tomatoes, season with salt and pepper, and cook for another 5 minutes until the sauce is soft but still rich.
- 6
Stir in the crispy pancetta and torn basil leaves, mixing well.
- 7
Cook the pasta in salted boiling water until just al dente, drain and toss it in the pan with the sauce for a minute.
- 8
Serve immediately, garnished with fresh basil and a drizzle of olive oil.
💡 Tips and Variations
- •
For a deeper flavour, swap the pancetta for guanciale – it adds a wonderfully rich, smoky note.
- •
If you prefer a vegetarian option, leave out the pancetta and sprinkle with shavings of caciocavallo or pecorino cheese for an authentic, savoury touch.
- •
Use a good quality non-stick pan to cook the aubergines so they don’t soak up too much oil and keep their perfect texture.
- •
To boost the umami, add a pinch of dried oregano or a splash of anchovy sauce while cooking the aubergines.
- •
For a lighter twist, try wholegrain or legume-based pasta without losing the dish’s character.
- •
Remember: the key to this recipe is gently cooking the aubergines so they release all their flavour while staying tender.
📦 Storage
- • Store any leftover pasta with aubergines in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • Reheat gently in a non-stick pan with a little extra virgin olive oil rather than using the microwave, to preserve that creamy texture.
- • Avoid freezing this dish, as aubergines tend to become watery and lose their lovely texture once thawed.
🍷 Pairing
To complement this flavourful Sicilian pasta, opt for a white wine like Grillo from the Contea di Sclafani – its fresh, fruity notes beautifully balance the sweetness of the aubergines and the saltiness of the pancetta. Alternatively, a young Catarratto or a Ligurian Vermentino make excellent choices. If you prefer red, a light, low-tannin Nero d’Avola will pair nicely without overpowering the dish.
Making pasta with aubergines is like bringing a slice of Sicily right to your table – full of authentic flavours and summer traditions. I warmly encourage you to give this straightforward yet delicious recipe a go at home. It’s perfect for sharing with loved ones, so why not invite friends or family around and spread a little of that Sicilian sunshine? Don’t forget to share your culinary success on social media – let’s celebrate the magic of island cooking together!
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