Pasta 'Siciliana' with Zucchini and Eggplant

Pasta and Pizza | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta 'Siciliana' with Zucchini and Eggplant

Ingredients

Pasta (corkscrew) - 10.6 oz
Crushed Tomatoes in Their Own Juice - 17.6 oz
Courgette - 3.5 oz
Eggplants - 3.5 oz
Orange Bell Peppers - 2.5 oz
Orange Bell Peppers - 2.5 oz
Fresh basil leaves - 0.7 oz
Grated Pecorino Pepato Cheese - 7.1 oz
Salt - 2 teaspoons
Onion - 1 piece

Step by Step guide

Step 1

Finely chop the onion and sauté it with a tablespoon of olive oil in a well-heated skillet.

Step 2

Cut the eggplant and bell peppers into small pieces and add them to the onion, sauté for a couple of minutes, then pour in the tomatoes and cover with a lid. After 5–7 minutes, add the chopped zucchini, and add salt and pepper to taste.

Step 3

Meanwhile, boil the pasta (preferably something long like linguine, fettuccine, or spaghetti). When the pasta is al dente, drain it into the skillet with the sauce and after a minute, serve it on plates. Serve grated Parmesan and chopped basil separately.