Scialatielli Alla Siciliana
This pasta dishes brings together the flavors of fresh pasta, eggplant, and mozzarella in a true Sicilian fashion. This recipe finds its origins in the southern region of Italy, where the culinary traditions of Sicily shine through. Scialatielli, a thick and chewy pasta, serves as the perfect canvas for the rich combination of sautéed eggplant, tomatoes, garlic, and fresh mozzarella. The dish is then finished with a sprinkle of aromatic herbs like basil and a drizzle of extra-virgin olive oil. Scialatielli Alla Siciliana encapsulates the essence of Mediterranean cuisine, delivering a burst of flavors that celebrate the vibrant and diverse culinary heritage of Sicily.
Serves 6 to 8.
Ingredients
For the pasta
For the sauce
Preparation
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Preparing the pasta
Mix together semolina flour, flour, eggs, milk and salt. Knead well. Let the dough sit for ½ hour to an hour. The longer you let dough rest, the better.
Roll out the dough by hand or with a pasta machine to about¼inch thick sheets. Cut the pasta by hand with a knife into shoelace-like pieces.
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Preparing the sauce & cooking the pasta
For the sauce, sauté eggplant in olive oil until all the water has evaporated (about 8-10 minutes). Add tomato sauce and a pinch of salt, to taste.
Cook Scialatielli in a pot of boiling salted water until al dente. Drain pasta and add the Scialatielli into the eggplant/tomato sauce.
Add Mozzarella cheese, and sauté over low heat until the Mozzarella is melted. Serve with fresh basil and grated Parmigiano Reggiano, as desired.