This baked complete wheat pasta alla Siciliana recipe pairs eggplant, tomatoes, basil and mozzarella with complete wheat pasta tubes. It’s straightforward to make, meatless and nutritious. Serve it as a facet dish or primary dish. Take it to potlucks and cookouts. Everybody will love this pasta bake that’s stuffed with Mediterranean taste!
What does ‘alla Siciliana’ imply?
Recipes described as ‘alla Siciliana’ are these which are made with substances typical of Sicilian delicacies and utilizing Sicilian cooking strategies. In reality, ‘alla Siciliana’ means in Sicilian type.
There are a variety of Italian pasta recipes ‘alla Siciliana’ together with pasta bakes like this complete wheat pasta recipe. The most typical substances in Sicilian type dishes are tomatoes, eggplant, olives, capers, anchovies and breadcrumbs.
When you like pasta dishes made with these substances, do take a look at my pasta alla Norma recipe, pasta with swordfish and pasta alla Parmigiana. The latter consists of virtually the identical substances as this recipe, however the dish shouldn’t be baked, and the pasta isn’t complete wheat.
Is complete wheat pasta more healthy?
Entire wheat (additionally known as complete grain) pasta is unquestionably more healthy than regular pasta. It has extra fiber and extra dietary worth. It is because complete wheat flour comprises the complete grain kernel, the germ, endosperm and bran, so complete wheat pasta has increased ranges of nutritional vitamins and minerals like magnesium, iron, B‑nutritional vitamins, zinc, phosphorus, and antioxidants.
Entire wheat pasta additionally has much less energy than common pasta and could be extra filling as a result of it takes longer to digest. Nevertheless, there’s positively a distinction in style and texture between the 2 kinds of pasta. Some individuals discover complete wheat pasta to be a bit grainy or bitter. However, I feel a lot depends upon the model of pasta, the sauce you serve it with and the cooking methodology.
After all, you can also make this baked pasta alla Siciliana with common pasta tubes as an alternative of complete wheat.
Substances for baked complete wheat pasta alla Siciliana.
Important substances.
Pasta: This recipe requires complete wheat pasta tubes. I used mezze maniche made by Garofalo, pasta makers from Gragnano, Naples. These pasta tubes have grooves (rigate) and are made with 100% Italian natural wheat. You should use different manufacturers and different kinds of complete wheat pasta tubes corresponding to penne rigate or rigatoni.
Eggplant: Eggplants are a typical Sicilian ingredient utilized in many Southern Italian recipes. I used zebra eggplants (also called graffiti eggplants). These are barely sweeter and fewer bitter than common eggplants. You may also use common Italian eggplant or if yow will discover them the spherical Sicilian eggplants which are literally my favorites!
Tomatoes: This recipe requires canned peeled tomatoes or passata. I used canned peeled cherry tomatoes.
Mozzarella: Contemporary mozzarella cheese is finest. I used mozzarella di bufala (constructed from water buffalo milk) however common cow’s milk mozzarella is ideal too. N.B. I don’t like to make use of prepared shredded mozzarella as this has an anti-caking agent to cease it clumping and it doesn’t soften in addition to recent complete mozzarella.
Different substances.
Basil: Contemporary basil is added to the baked complete wheat pasta dish if you are assembling it. You may also serve with some extra recent basil leaves if you would like for an added recent herby taste Dried basil isn’t really useful.
Olive Oil: I used olive oil to fry the eggplant and make the sauce. Nevertheless, you need to use one other vegetable oil to fry the eggplant as you will want rather a lot and olive oil could be costly. Then use slightly olive oil only for the sauce.
Parmigiano: Freshly grated Parmigiano Reggiano or Grana cheese can each be used. Freshly grated has the perfect taste. However neither are vegetarian. Use a vegetarian parmesan cheese to maintain this recipe meatless.
Elective substances: When you like your tomato sauce slightly spicy, you may add some pink pepper flakes (peperoncino) to it.
Step by Step Directions.
Put together the substances: Reduce the mozzarella into small cubes and do the identical with the eggplant after washing it.
Step 1. Warmth some oil in a deep frying pan or giant skillet and fry the eggplant cubes till golden brown on all sides. Take away the eggplant from the recent oil utilizing a slotted spoon and place in a bowl lined with kitchen paper to empty the surplus oil.
Step 2. When you used olive oil and there is nonetheless rather a lot within the skillet, pour some out leaving simply sufficient to make the tomato sauce. Warmth the oil once more if needed and add the canned peeled tomatoes or passata and a few basil leaves. Simmer over a medium warmth for about 20 minutes. Add salt and freshly floor black pepper to style.
Step 3. Whereas the sauce is simmering, put a pot of water on to boil for the entire wheat pasta. Add salt as soon as it begins boling and convey to a boil once more. Prepare dinner the pasta very al dente (about 2 minutes lower than the bundle directions). When the pasta is prepared drain it and add it to the skillet with the sauce.
Step 4. Combine the pasta sauce and cooked pasta collectively after which make a layer of pasta and sauce within the backside of an oblong or spherical baking dish or casserole dish. Add a number of the eggplant cubes and prime with mozzarella and grated cheese.
Step 5.Make a second layer of pasta and tomato sauce. Prime once more with eggplant, then mozzarella and grated cheese. Lastly add some recent basil leaves.
Step 6. Bake your complete wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or till the cheese on prime has melted. Let your baked complete wheat pasta with eggplant relaxation for 2-3 minutes earlier than serving.
FAQs
Though this was frequent apply, stated to be essential to take away bitterness, these days many cooks not do it as trendy varities of eggplant are much less bitter than previously. I virtually by no means salt my eggplants.
This recipe is vegetarian for those who use vegetarian cheese. Mozzarella isn’t all the time vegetarian. Some mozzarella comprises animal rennet. Nevertheless, many trendy mozzarella varieties use microbial or vegetable rennet. Verify the label. Italian Parmigiano and Grana include animal rennet so use a vegetarian parmesan as an alternative.
Sure, you may assemble this dish within the morning for the night, and even the day earlier than. However, it is best to attend till the cooked pasta and sauce are room temperature. In any other case, the cheese will begin to soften. Cowl the dish with plastic wrap and hold it within the fridge till you’re able to bake and serve.
What to do with leftovers.
Leftover baked complete wheat pasta with eggplant could be stored within the fridge in an hermetic container for 2-3 days. To reheat, accomplish that both within the microwave for 1-2 minutes or in a scorching oven for 10-Quarter-hour lined with aluminum foil to stop the highest from burning!
Pin for later.
Let me know what you suppose.
Regardless of its identify, this baked complete wheat eggplant pasta recipe initially comes from Naples. Nevertheless, the mix of eggplant and tomatoes is often Sicilian too. In reality, yow will discover comparable dishes all through Southern Italy. So to me, this can be a scrumptious Mediterranaen pasta bake! It is a actually good recipe to function a meal or a facet dish.
When you strive it, I’d like to know what you suppose. You’ll be able to write a remark right here on the weblog or on the Pasta Mission Fb web page. Your suggestions is way appreciated!
I am positive this may turn into a favourite recipe for all events.
Buon appetito!
Baked Entire Wheat Pasta with Eggplant alla Siciliana.
This baked complete wheat pasta with eggplant alla Siciliana recipe pairs eggplant, tomatoes, basil and mozzarella with complete wheat pasta tubes. It’s straightforward to make, meatless and nutritious. Serve it as a facet dish or primary dish. Take it to potlucks and cookouts.
Substances
- 12 ounces complete wheat pasta tubes
- 1.5 kilos canned peeled tomatoes or passata
- 2 eggplants minimize into cubes
- 12 ounces recent mozzarella minimize into cubes
- 1 handful recent basil leaves
- salt to cook dinner pasta and to style
- freshly floor black pepper. to style
- 2 ounces Parmigiano Reggiano or grana freshly grated or vegetarian parmesan.
- 8.5 flozs vegetable oil to fry eggplant (I take advantage of olive oil)
- 2 tablespoons further virgin olive oil. to cook dinner sauce if olive oil not used for eggplant.
Directions
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Put together the substances: Reduce the mozzarella into small cubes and do the identical with the eggplant after washing it.
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Warmth some oil in a deep frying pan or giant skillet and fry the eggplant cubes till golden brown on all sides. Take away the eggplant from the recent oil utilizing a slotted spoon and place in a bowl lined with kitchen paper to empty the surplus oil.
-
When you used olive oil and there is nonetheless rather a lot within the skillet, pour some out leaving simply sufficient to make the tomato sauce. Warmth the oil once more if needed and add the canned peeled tomatoes or passata and a few basil leaves. Break the tomatoes up with a fork and simmer over a medium warmth for about 20 minutes. Add salt and freshly floor black pepper to style.
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Whereas the sauce is simmering, put a pot of water on to boil for the entire wheat pasta. Add salt as soon as it begins boling and convey to a boil once more. Prepare dinner the pasta very al dente (about 2 minutes lower than the bundle directions). When the pasta is prepared drain it and add it to the skillet with the sauce.
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Combine the pasta sauce and cooked pasta collectively after which make a layer of pasta and sauce within the backside of an oblong or spherical baking dish or casserole dish. Add a number of the eggplant cubes and prime with mozzarella and grated cheese.
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Make a second layer of pasta and tomato sauce. Prime once more with eggplant, then mozzarella and grated cheese. Lastly add some recent basil leaves to the highest.
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Bake your complete wheat pasta with eggplant in a pre-heated oven at 180°c (356°F) for about 20 minutes or till the cheese on prime has melted. Let your baked complete wheat pasta with eggplant relaxation for 2-3 minutes earlier than serving.
Forestall your display from going darkish
Notes
See primary content material for what to do with leftovers and different ideas.
Diet
Energy: 743kcalCarbohydrates: 76gProtein: 38gFats: 32gSaturated Fats: 15gPolyunsaturated Fats: 2gMonounsaturated Fats: 12gLdl cholesterol: 77mgSodium: 1008mgPotassium: 923mgFiber: 15gSugar: 15gVitamin A: 964IUVitamin C: 21mgCalcium: 672mgIron: 3mg
Different eggplant pasta recipes value attempting
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