I'm Hooked On This Sicilian Pasta

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Grate half of a yellow onion into a bowl.

Grate two garlic cloves into the same bowl with the onions.

Heat 3 tablespoons of olive oil in a large 5-quart sauce pot over medium heat for 30-45 seconds.

Add the grated onions and garlic to the pot, season with salt, and sauté for 2 minutes until lightly browned.

Reduce heat to low and cook for an additional 5-6 minutes until caramelized and golden brown.

Blend two 28 oz cans of San Marzano tomatoes until smooth.

Add the blended tomatoes to the pot with the onions and garlic, along with a few tablespoons of water from the cans.

Add 2 large basil leaves, season with salt and black pepper, and cook over low to medium heat until the sauce reduces by about 1/3.

Grate 1 cup of Rota Salata cheese and set aside.

Boil water in a large pot and season it with coarse salt.

Slice 1 medium eggplant into cubes, leaving the peel on.

Heat a large stainless steel skillet over high heat and add oil for frying the eggplant.

Add the cubed eggplant to the skillet in a single layer and fry until golden brown.

Cook pasta (recommendation: rigatoni) in boiling water until al dente, about 8-10 minutes.

Drain the pasta and add it to the sauce, tossing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens