Pasta Alla Siciliana Recipes

PASTA SICILIANO

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Provided by Cathy Johnston

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 10

Pasta Siciliano image

Steps:

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g

Ingredients

1 (16 ounce) package uncooked farfalle pasta
¼ cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
½ cup pine nuts
1 (2.25 ounce) can sliced black olives
½ cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste

LAURA VITALE- PASTA ALLA SICILIANA

It is very delicious got it off of Laura Vitale's website she is an excellent Italian cook look her up on youtube and http://www.laurainthekitchen.com/all/episode.php?episodenumber=147 do get the recipe on there too

Provided by thorntonspartan

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Laura Vitale- Pasta Alla Siciliana image

Steps:

Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
Serve right away!

Nutrition Facts : Calories 418.9, Fat 11.6, SaturatedFat 3.1, Cholesterol 11.1, Sodium 357, Carbohydrate 67.3, Fiber 10.6, Sugar 5.6, Protein 15.5

Ingredients

1/2 lb pasta (penne, rigatoni, ziti)
2 tablespoons olive oil, plus a little extra
28 ounces crushed tomatoes, canned
1 large eggplant, most of the skin peeled and cut into large cubes
1 small onion, diced
2 garlic cloves, minced
1/2 cup mozzarella cheese, cubed
1 tablespoon fresh basil, chopped
salt and pepper, to taste