
Pasta Ncasciata Sicilia
Made with Tomato Puree
Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
50 min (COOK TIME: 50 min)
Medium
Ingredients
-
4-6
large eggplants
-
salt
-
2
cloves
garlic, crushed
-
2
tbsp
Monini Extra Virgin Olive Oil
-
24.5
oz
Mutti® Tomato Puree (Passata)
-
1
cup
water
-
2
tbsp
Mutti® Double Concentrated Tomato Paste
-
Salt
(for seasoning)
-
Pepper
( for seasoning)
-
8
leaves
large basil chopped
-
Olive oil spray
-
17
oz
Rigatoni or Tortiglioni pasta
-
5
oz
salami
(chopped)
-
5
oz
smoked mozzarella
(cut into small cubes)
-
1
cup
Parmigiano Reggiano cheese
(grated)
-
3
hard boiled eggs
(chopped)
-
2
tbsp
pine nuts, lightly toasted
-
2
tbsp
chopped parsley
Pasta Ncasciata Sicilia is a tasty traditional Sicilian dish
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Pasta Ncasciata Sicilia is a tasty traditional Sicilian dish