
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
tablespoons
Monini Extra Virgin Olive Oil
-
700
g
Mutti passata
-
1
cup
water
-
2
tablespoons
Mutti® Double Concentrated Tomato Paste
-
Salt for seasoning
-
Pepper, for seasoning
-
8
leaves
large basil chopped
-
Olive oil spray
-
500
g
Rigatoni or Tortiglioni pasta
-
150
g
salami, chopped
-
150
g
smoked mozzarella, cut into small cubes
-
1
cup
grated good quality parmesan cheese
-
3
hard boiled eggs, chopped
-
2
tablespoons
pine nuts, lightly toasted
-
2
tablespoons
chopped parsley
Pasta Ncasciata Sicilia is a tasty traditional Sicilian dish
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Pasta Ncasciata Sicilia is a tasty traditional Sicilian dish