Sicilian Style Pasta
- Yield: 4
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition facts (per portion)
- Calories: 250
- Carbohydrate Content: 23.0g
- Cholesterol Content: 0.0g
- Fat Content: 18.3g
- Fiber Content: 11.5g
- Protein Content: 4.2g
- Saturated Fat Content: 2.5g
- Serving Size: 407g
- Sodium Content: 0.22g
- Sugar Content: 12.3g
Sicilian Style Pasta
Ingredients
- Olive oil - 5 tbsp
- Eggplant - 2, chopped into large cubes
- Garlic cloves - 2, finely chopped
- Dried oregano - 1 tsp
- Dried basil - 1 tsp
- Chilli flakes - 1/2 tsp
- Tomato paste - 2 tbsp
- Chopped tomatoes - 1 x 400g can
- Salt and black pepper
- Penne pasta - 2 cups, uncooked
- Fresh basil (optional)
- Grated parmesan
Instructions
- Heat 2 tablespoons of olive oil in a pan over a medium heat. Add the eggplant to the pan and season with salt.
- Cook for 5 minutes, then flip and cook for a further 5 minutes. Repeat with the rest of the eggplant and set the eggplant aside.
- Add more oil to the pan, and fry off the garlic with the oregano and chilli flakes. Add 3 tbsp tomato paste, then the canned tomatoes.
- Simmer for 10 minutes to reduce, and season to taste.
- Cook the penne pasta according to the instructions on the packet.
- Add the pasta and the eggplant to the finished sauce and stir to combine.
- Serve hot, drizzled with olive oil and topped with fresh basil and grated parmesan.
