Sicily's most loved pasta, made simple. Golden cubes of eggplant, a gently spicy tomato sugo, and torn mozzarella melting into the warm pasta. A summer dinner that comes together in the time it takes to boil the pot.
SHOPPING LIST:
6 Tablespoons Bella Cucina Extra Virgin Olive Oil
3/4 pound eggplant, cubed
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1 jar Bella Cucina Sugo all'Arrabbiata Pasta Sauce (our Sun-Dried Tomato & Basil Bruschetta Spread works beautifully too)
1 pound Bella Cucina Pennoni Rigate or Cordelle Pasta, cooked according to package
8 ounces fresh mozzarella cheese, torn
Fresh basil for garnish
PREPARATION:
Heat the olive oil in a skillet and cook the eggplant in batches until browned on all sides, making sure not to crowd or layer the pieces, about 6 minutes. Using a slotted spoon, transfer the cooked eggplant to a paper towel and repeat until all the eggplant is cooked. Season with the Wild Oregano & Sage Salt.
Transfer the sauce to the skillet and heat over medium. Add the eggplant and cooked pasta and toss to coat. Finish with the torn mozzarella cheese and basil.