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Sicilian pasta with roasted tomatoes and aubergines recipe And Books

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Sicilian pasta with roasted tomatoes and aubergines recipe and books

So you would like to know how to make Sicilian pasta with roasted tomatoes and aubergines recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


sicilian pasta with roasted tomatoes and aubergines
delia smith

225g spaghetti
12 large tomatoes (roughly 900g)
1 large aubergine cut into 25mm cubes
2 large cloves garlic peeled and finely chopped
about 4 tablespoons olive oil
2 large basil leaves torn in half plus a few extra for garnish
150g mozzarella cut into 10mm cubes
salt and freshly milled black pepper

two baking trays teasuring 35 x 25.5cm.

pre heat the oven to gas mark 6/400F/200C.

Place the aubergine cubes in a colander sprinkle them with salt and leave them to stand for half an hour weighed down with something heavy to squeeze out the excess juices.
Skin the tomatoes by pouring boiling water over them and leaving them for 1 minute then drain off the water and as soon as they are cool enough to handle slip off the skins.
Cut each tomato in half and place the halves on one of the baking trays (cut side upper most) then season with salt and freshly milled black pepper.
Sprinkle over the chopped garlic distributing it evenly between the tomatoes and follow this with a few drops of olive oil in each one. Top each tomato half with half a basil leaf turning each piece of leaf over to give it a good coating of oil.
Place the baking tray on the middle shelf of the oven and roast the tomatoes for 50 to 60 minutes or until the edges are slightly blackened.
Drain the aubergines and squeeze out as much excess juice as possible then dry them thoroughly with a clean cloth and place them in the other baking tray.
Drizzle 1 tablespoon of the olive oil all over them and place them on the top shelf of the oven above the tomatoes giving them half an hour.
Towards the end of the cooking time cook the pasta.
When the tomatoes and aubergines are ready scrape them along with all their lovely cooking juices into a saucepan and place it over a low heat then add the cubed Mozzarella and stir gently.
Drain the pasta pile it into a warm bowl spoon the tomato and aubergine mixture over the top and scatter over a few basil leaves.

Aubergines tomatoes and mozzarella are the classic ingredients of any classic sicilian sauce for pasta and roasting the tomatoes and aubergines to get them slightly charred adds an extra flavour dimension.

This Recipe Serves 2


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We truly hope you will like this American recipe, and enjoy your tasty Sicilian pasta with roasted tomatoes and aubergines recepie. Check out these great recipe books and learn how to make Sicilian pasta with roasted tomatoes and aubergines!
View Recipe Books - Sicilian Recipe







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