Sicilian Penne

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Sicilian Penne

Sicilian Penne

Sicilian Penne
Sicilian Penne

Sicilian Penne

Number of people


400 g of penne

3 ripe tomatoes

1 white onion

2 cloves of garlic

1 eggplant

1 zucchini

50 g mozzarella cheese

20 Greek-style black olives

1 sprig of basil

1 tablespoon olive oil

1 pinch of salt

1 pinch of pepper

Preparation: 30 min
Cooking time: 10 min
Step 1
Immerse the tomatoes in boiling water for a few seconds to peel them.
Step 2
Peel the white onion and melt it in a base of olive oil.
Step 3
Peel the garlic, chop it and add it to the onions and tomatoes. Add a glass of water.
Step 4
Cook over low heat 20 min.
Step 5
Meanwhile, cut the eggplant into strips and fry them in a little olive oil, being careful that they do not burn.
Step 6
Cut the courgette into quarters and sauté them in olive oil as well.
Step 7
Prepare the pasta and set aside the aubergines and courgettes.
Step 8
Cut the mozzarella into small cubes and chop the olives with 5 beautiful basil leaves.
Step 9
Add the mozzarella and olive/basil mixture to the tomato sauce and stop cooking, add salt and pepper according to your taste.
Step 10
Serve the penne al dente, with eggplant strips and zucchini wedges, drizzle with Sicilian sauce, sprinkle with parmesan cheese and garnish with 2 fresh basil leaves.
I add my grain of salt

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