Pasta Ncasciata Sicilia with Tomato Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
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
Pasta Ncasciata Sicilia with Tomato Puree: Method
- Preheat the oven to 356°F or 320°F fan forced.
- Trim the stalks from the eggplants and slice lengthways into even slices about 5mm thick. Sprinkle the slices with salt and place on a rack or colander to drain off excess liquid for at least 1 hour.
- While the eggplants drain, in a frypan sauté the garlic in the oil.
- Add Mutti® Tomato Puree (Passata), water and Mutti® Double Concentrated Tomato Paste. Season with salt & pepper and simmer stirring occasionally over low-medium heat for 20 minutes.
- Remove from heat and stir in the chopped basil. Set aside.
- Pat eggplant slices with a paper towel to soak up excess water. Spray eggplant slices with oil and fry on a heavy grilled frypan for 2-3 minutes on each side.
- Oil a 30cm heatproof bowl and line it with the eggplant slices. Slightly overlap the slices so there are no spaces. If you have eggplant leftover, finely chop it and set aside.
- Cook the pasta in a large pot of salted water until ‘al dente'. Drain well and place in a large bowl.
- Add the sauce, salami, cheeses, eggs, pine nuts, parsley and any extra chopped eggplant. Gently stir through until all the ingredients have combined.
- Spoon the pasta mixture into the eggplant lined bowl and press down gently to eliminate any gaps. Fold over any ends of the eggplant.
- Cover and bake for 20 minutes. Rest for at least 15 minutes after the dish has been removed from the oven.
- Place a large serving platter on top of the bowl and quickly turn both the bowl and plate over. Remove the bowl slowly off the plate to reveal your Pasta Ncasciata Sicilia. Serve with extra parmesan cheese and chopped chilli.
