Sicilian-Style Gemelli (Pasta Scarpariello)

Sicilian-Style Gemelli (Pasta Scarpariello)

  • Preparation 15 min
  • Cooking 30 min
  • Servings 5
  • Végétarien
  • Sans noix
  • Sans oeufs
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Ingredients

    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon (2.5 ml) peperoncino pepper flakes or other hot pepper flakes
    • 2/3 cup (150 ml) olive oil
    • 28 oz (796 ml) crushed tomatoes
    • 1 large eggplant, cut into 1/4-inch very small dice (1/2-cm) (or 3 small eggplants)
    • 1 lb (450 g) gemelli or rigatoni or penne rigate
    • One container 200 g bocconcini, at room temperature and torn into pieces 

    • Parmigiano-Reggiano cheese, to taste
    • Salt and pepper

Preparation

Note from Ricardo

You can peel the eggplant if you want it to really disappear into the sauce.

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