Name: Sicilian-Style Gemelli (Pasta Scarpariello)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 serving(s)
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

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

In a large saucepan, cook the onion and garlic with the pepper flakes in 30 ml (2 tablespoons) of oil until they begin to brown. Season with salt and pepper. Add the tomatoes. Bring to a boil and simmer for about 20 minutes. Set aside.
Meanwhile, in a large skillet over high heat, fry the eggplant in the remaining oil until golden brown. Season with salt and pepper. Drain in a colander. Add to the tomato sauce. Adjust the seasoning. Keep warm.
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add to the tomato sauce and toss to coat.
Top with the bocconcini. Sprinkle with Parmesan cheese. Season with pepper.

Note from Ricardo

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

Sicilian-Style Gemelli (Pasta Scarpariello)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note