Pasta alla Siciliana (Sicilian Pasta)

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I still can’t get my pictures right and yes, I have tried compensating, adjusting exposure and ISO but still nothing good comes out of my camera! WHY??? This is sooo depressing and I can’t even comfort myself  with some ice cream, or cookies, or any other sweets because I decided to start this damn diet!

What is wrong with me???

aahhh, anyways. I better stop even thinking about this!

Yesterday I gave a lecture at EF Xujiahui centre about Italian cuisine. It was lots of fun, I really enjoyed it a lot! I had about 20 students and it brings me always a lot of joy seeing so many ppl intersted in in my country and in my culture! It’s awesome! Tomorrow I’ll give an other lecture on Italian fashion 😀

But now, now let’s cook this delicious pasta dish! This recipe I’ve learned from my grandma, who was from Sicily and it is delicious, light and tasty! If you wanna cut off some calories you can omit the mozzarella. You can also put it in the fridge and eat it cold.

Ingredients (for 2 servings):

  • 3 eggplants
  • 200 g cherry tomatoes
  • 50 g mozzarella cheese
  • 3 tbsp olive oil
  • basil
  • 1 clove of garlic
  • 160 g of pasta

Wash and cut into small rolls (about 1 cm thick) the eggplants (I have used this kind which is long and narrow)

In a skillet heat some olive oil and one clove of garlic and cook at low heat till the garlic gets a golden brown color.

Add the eggplants, salt, cover with a lid  and lightly fry’ em

till they get soft and colorful

Chop some cherry tomatoes

and dumb’ em in

Adjust with salt, cover with a lid and let cook for about 10 min at medium heat.

When they are cooked add some basil leaves

Meanwhile boil the pasta, drain it

Dumb the past into the skillet and mix it up well

At last add the mozzarella cheese cut into cubes and let it melt.

Serve immediately or refrigerate and serve cold

One serving provides:

  • Calories:  630
  • Fat: 25 g
  • Carbohydrates: 90 g
  • Protein: 18 g

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