I still remember falling in love with this dish 10 years ago, sitting on the sunny terrace of a beautiful Italian restaurant back in Lebanon! Yes we have the best restaurants in Lebanon!
I can still remember the taste, ohhh those sensory memories, how can they last so long?!
Pasta sicilana is usually a mix of pomodoro sauce with the addition of eggplants!
But as a veggie lover, I added more than just eggplants!
Here is my take on penne siciliana!
Preparation time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
1 gluten free penne box ( I use Jovial)
To make the sauce:
- 1 tbsp walnut oil (or avocado oil)
- 2 springs onions, cut in small dices (or you can use 1 medium onion or leeks)
- 3 cloves of garlic, finely minced
- 2 medium carrots, cut in small dices
- 1 big eggplant, peeled and cut in small dices
- 3 stalks of baby broccoli
- 3 cups of strained tomatoes.
-1/2 to 1 tsp red pepper flakes
- 1/2 tsp garlic powder
- Sea salt to taste ( I added 1 tsp)
Heat the oil on medium heat until shimmering.
Add the onions and garlic and sauté with a pinch of sea salt for about 5 to 7 minutes or until translucent.
Add the carrots, sauté for 2 minutes, then the eggplants for 2 minutes, then the broccoli for another minute, stirring from time to time.
Add the strained tomatoes, salt and spices, bring to a boil and let simmer for 10 minutes.
Meanwhile, cook your pasta accordingly to the package instructions.
I add a drizzle of oil to my boiling pasta to prevent it from sticking.
I also rinse it with cold water when it is done to prevent overcooking.
Drain your pasta and serve with a generous amount of siciliana sauce!
If you make this recipe, don't forget to tag me! There is nothing I love more than knowing that you are enjoying these recipes!