Pasta Siciliano is a celebration of Sicily’s most beloved ingredients, creating a dish that captures the essence of Mediterranean cooking. This classic recipe features tender pasta tossed with golden eggplant, rich tomato sauce, aromatic fresh basil, and creamy ricotta salata cheese. The magic happens when these simple ingredients come together, transforming into a comforting meal that has been passed down through generations of Sicilian families. The eggplant becomes wonderfully creamy while soaking up all the delicious flavors, and the bright tomatoes provide the perfect balance to the rich cheese. This traditional pasta dish brings warmth and authentic Italian flavor to any dinner table.
Recipe Information
- Serves: 6 people
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients You Need
Gather these fresh, high-quality ingredients for the best results:
- 1 pound rigatoni or penne pasta
- 2 large eggplants, diced into small cubes
- 1 can (28 ounces) whole tomatoes, crushed by hand
- 5 garlic cloves, finely chopped
- 1 large yellow onion, diced
- 3/4 cup fresh basil leaves, torn into pieces
- 1 cup ricotta salata cheese, crumbled
- 2/3 cup extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
Preparing the Eggplant
Begin by cutting your eggplants into small, even cubes about half an inch in size. Place all the eggplant pieces in a large colander and sprinkle them generously with salt. Toss the eggplant with your hands to distribute the salt evenly, then let it sit for 30 minutes. This important step removes any bitter taste and helps the eggplant cook more evenly. After the time is up, rinse the eggplant thoroughly under cold running water and squeeze out as much moisture as possible using clean kitchen towels.
Building the Flavor Base
Heat about half of your olive oil in a large, wide pan over medium-high heat. When the oil is hot and shimmering, add the prepared eggplant cubes. Cook them for about 10 minutes, stirring occasionally, until they turn golden brown and become tender. The eggplant should look caramelized and smell amazing. Remove the cooked eggplant from the pan and set it aside on a plate.
Add the remaining olive oil to the same pan and reduce the heat to medium. Add your diced onion and cook it slowly for about 6 minutes until it becomes soft and slightly golden. Add the chopped garlic and tomato paste, stirring constantly for about 1 minute until everything smells fragrant and the tomato paste darkens slightly.
Creating the Sicilian Sauce
Pour the crushed tomatoes into the pan with the onion mixture. Add the red pepper flakes, salt, and black pepper. Stir everything together and bring the mixture to a gentle bubble. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally. The sauce should thicken and the flavors should blend together beautifully.
Return the golden eggplant to the pan with the tomato sauce. Stir gently to combine everything, then continue cooking for another 10 minutes. The eggplant will absorb some of the sauce and become incredibly flavorful. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Cooking the Pasta
While your sauce is simmering, bring a large pot of water to a rolling boil. Add plenty of salt to the water until it tastes like seawater. Add your pasta and cook it according to the package directions, but stop cooking about 1 minute before it reaches the perfect texture. The pasta will finish cooking in the sauce.
Before draining the pasta, save about 1 cup of the starchy pasta cooking water. This liquid gold will help bring your dish together perfectly. Drain the pasta well.
Bringing Everything Together
Add the drained pasta directly to the pan with your eggplant sauce. Toss everything together over medium heat for about 2 minutes, adding splashes of pasta water as needed to help the sauce coat every piece of pasta. The starch from the pasta water will help create a silky sauce that clings beautifully to each piece.
Remove the pan from the heat and stir in most of the torn basil leaves, saving some for garnish. The residual heat will release the basil’s wonderful aroma and flavor throughout the dish.
Serving Your Pasta Siciliano
Transfer the pasta to a large serving bowl or divide it among individual plates. Generously sprinkle the crumbled ricotta salata cheese over the top of each serving. The salty, creamy cheese is the perfect finishing touch that makes this dish authentically Sicilian. If you cannot find ricotta salata, you can substitute with crumbled feta cheese or grated pecorino Romano.
Garnish with the remaining fresh basil leaves and serve immediately while hot. Offer additional cheese and red pepper flakes on the side for those who want extra flavor. This pasta pairs wonderfully with a simple arugula salad dressed with lemon and olive oil, and a glass of Italian red wine.
Tips for Success
The key to perfect Pasta Siciliano lies in taking your time with each step. Don’t rush the eggplant preparation or the sauce simmering. These steps build the deep, rich flavors that make this dish special. Always use the best quality ingredients you can find, especially the olive oil and tomatoes, as they form the foundation of this classic Sicilian recipe.
