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Colette & Cassi's Country Kitchen -> Pasta, Pasta, Pasta -> Sicilian Pasta
Post Info TOPIC: Sicilian Pasta
Cassi


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Sicilian Pasta
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Sicilian Pasta


1/4 cup extra-virgin olive oil
1-1/4 Lb baby eggplant, diced (about 3)
3 cloves garlic, pressed
1 Tsp salt
1/2 Tsp red pepper flakes
1 jar (26 oz.) pasta sauce
1/2 cup basil leaves, chopped
1 Lb fettuccini, cooked according to package directions
8 oz Ricotta salata cheese

Heat oil in a large nonstick skillet over medium heat.
Stir in eggplant, garlic, salt, and red pepper. Reduce
heat to low, cover and cook 8 to 10 minutes, stirring
occasionally. Increase heat to medium, add pasta sauce,
and cook 2 to 3 minutes more. Remove from heat and stir
in basil. In a large serving bowl, combine hot pasta with
sauce, tossing to coat. Crumble Ricotta salata over top.

Serves 4




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