Penne alla siciliana


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

Servings: 4

Ingredients:

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)

Guidance:

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!

Enjoy!

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!

Love,

Nathalie


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