Pasta "Siciliana" with zucchini and eggplant
4 servings
25 minutes
Pasta 'Siciliana' with zucchini and eggplants is a true embodiment of Mediterranean cuisine, where the freshness of vegetables combines with the rich flavor of tomato sauce. This recipe is inspired by the sunny island of Sicily, where eggplants and zucchinis are an integral part of gastronomic culture. The light sweetness of roasted peppers, the spiciness of basil, and the delicate aroma of parmesan create a harmony of flavors that highlights the velvety texture of al dente pasta. The dish is perfect for a cozy dinner at home or a festive table, delighting with vibrant colors and rich taste. It can be served as a main course complemented by a glass of dry red wine to enjoy the full palette of Italian aromas.
1
Finely chop the onion and sauté it with a tablespoon of olive oil in a well-heated pan.
- Onion: 1 piece
- Salt: 2 teaspoons
2
Cut the eggplants and bell peppers into small pieces and add them to the onion, sauté for a couple of minutes, pour in the tomatoes, and cover. After 5-7 minutes, add the chopped zucchini, and season with salt and pepper to taste.
- Eggplants: 100 g
- Red sweet pepper: 70 g
- Yellow bell pepper: 70 g
- Chopped tomatoes in their own juice: 500 g
- Zucchini: 100 g
- Salt: 2 teaspoons
- Green basil: 20 g
3
At this time, boil the pasta (better something long like linguine, fettuccine, or spaghetti). When the pasta is al dente, drain it into the pan with the sauce and after a minute, serve it on plates. Serve grated parmesan and chopped basil separately.
- Paste: 300 g
- Grated Parmesan cheese: 200 g
- Green basil: 20 g