Chef Rosario’s Summer Pasta Siciliana
Summer Pasta Siciliana
Servings: 4 Appetizers - 2 Main Courses
Ingredients
- 8 oz Caserecce Pasta
- Salt for pasta water to taste
- 1/3 cup Extra Virgin Olive Oil
- 1 Small Eggplant
- 1 Sweet Suntan Pepper 1" Diced (Substitute Sweet Red or Yellow Pepper, if needed)
- 1 Garlic Clove Chopped
- 1 Shallot Diced
- 1/2 cup Sicilian Castelvetrano Olives Pitted and Halved
- 1 tbsp Capers Drained
- 1 lb Ripe Multicolor Tomatoes 2" Diced
- 1 tsp Dried Sicilian Oregano
- 2 tbsp Pecorino Romano Grated
- Salt and Pepper To Taste
Instructions
-
Bring a large pot of water (4 quarts) to a boil over high heat. While the water is heating, dice the eggplant and pepper, slice the shallot, and chop the garlic.
-
Carefully clean and dice the tomatoes, reserving any juices.
-
Heat the oil in a large, non-reactive pan over medium heat.
-
Add the diced eggplant and sauté, stirring often until golden. Remove with a slotted spoon and set aside.
-
In the same pan, add the pepper, garlic, and shallots. Cook for a few minutes over medium heat, being careful NOT to brown.
-
Add the capers, olives, cooked eggplant, and tomatoes with their juices. Cook on medium heat for a minute or two.
-
Season with the dry oregano, a pinch of salt, and pepper to taste. Keep warm.
-
Once the water has reached a rapid boil, add salt to taste and then the pasta. Cook until al dente (follow package directions).
-
When the pasta is ready, drain it and transfer to the pan with the vegetables. Mix well over low heat until all the flavors are well incorporated.
-
Transfer to a platter or portion onto individual plates. Top the pasta with the shredded Pecorino Romano.
Summer Pasta Siciliana
Servings: 4 Appetizers – 2 Main Courses
Ingredients
- 8 oz Caserecce Pasta
- Salt for pasta water to taste
- 1/3 cup Extra Virgin Olive Oil
- 1 Small Eggplant
- 1 Sweet Suntan Pepper 1" Diced (Substitute Sweet Red or Yellow Pepper, if needed)
- 1 Garlic Clove Chopped
- 1 Shallot Diced
- 1/2 cup Sicilian Castelvetrano Olives Pitted and Halved
- 1 tbsp Capers Drained
- 1 lb Ripe Multicolor Tomatoes 2" Diced
- 1 tsp Dried Sicilian Oregano
- 2 tbsp Pecorino Romano Grated
- Salt and Pepper To Taste
Instructions
-
Bring a large pot of water (4 quarts) to a boil over high heat. While the water is heating, dice the eggplant and pepper, slice the shallot, and chop the garlic.
-
Carefully clean and dice the tomatoes, reserving any juices.
-
Heat the oil in a large, non-reactive pan over medium heat.
-
Add the diced eggplant and sauté, stirring often until golden. Remove with a slotted spoon and set aside.
-
In the same pan, add the pepper, garlic, and shallots. Cook for a few minutes over medium heat, being careful NOT to brown.
-
Add the capers, olives, cooked eggplant, and tomatoes with their juices. Cook on medium heat for a minute or two.
-
Season with the dry oregano, a pinch of salt, and pepper to taste. Keep warm.
-
Once the water has reached a rapid boil, add salt to taste and then the pasta. Cook until al dente (follow package directions).
-
When the pasta is ready, drain it and transfer to the pan with the vegetables. Mix well over low heat until all the flavors are well incorporated.
-
Transfer to a platter or portion onto individual plates. Top the pasta with the shredded Pecorino Romano.
