Savoring a dish that strikes the perfect balance between simplicity and flavor is one of the true joys of culinary exploration.
Pasta with White Aubergine Sauce is a shining example of Sicilian cuisine, harmonizing the natural sweetness of fried aubergines with the fresh fragrances of basil and mint.
This recipe embodies the art of simplicity.
Instead of relying on tomato sauce, it highlights the sublime qualities of fried aubergines.
After their delicate frying, the aubergines are delicately seasoned with fresh herbs and a drizzle of extra virgin olive oil.
A generous sprinkling of grated ricotta cheese adds a creamy, savory dimension to this pasta dish. What’s more, this pasta can be enjoyed at room temperature, making it a splendid choice for picnics and impromptu gatherings.
Let’s embark on a culinary journey together and explore how to create this exquisite and authentic Pasta with White Aubergine Sauce.
Yields and Prep Times
- Serves: 4 people
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1h 30m
Nutritional values per serving of Pasta with White Aubergine Sauce
- Calories: 350-400 kcal
- Protein: 10-12 g
- Fat: 15-20 g
- Carbohydrates: 45-50 g
- Fiber: Approximately 5-7 g
Ingredients
- 320 g of your preferred pasta
- 2 round eggplants
- 100 g of salted ricotta
- 6 basil leaves
- 4 mint leaves
- Vegetable oil for frying
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
Directions
- Begin by washing the eggplants under running water. Pat them dry and remove the stems. Cut them into roughly two-centimeter cubes. First, sprinkle them with a pinch of coarse salt and let them drain for about an hour. Then rinse them and pat them dry with a cloth.
- In a frying pan, heat plenty of vegetable oil. When it’s hot, fry the eggplant cubes until they are golden and crispy. Once done, place them on paper towels to remove excess oil. Remember to leave a bit of oil in the pan for the next step.
- Transfer the fried eggplants to a large bowl. Add the mint and basil leaves, roughly torn by hand, to infuse a fresh fragrance into the dish. Drizzle a generous amount of extra virgin olive oil and gently toss to distribute the flavors. Allow the eggplants to absorb the aromas.
- To continue preparing the pasta with white aubergine sauce, put a pot of salted water on the stove. When it starts boiling, add the pasta. Cook it until it’s almost al dente. Meanwhile, sauté the eggplants in the pan you used for frying, adding one or two ladles of pasta cooking water to create a delicious cream.
- Drain the pasta and add it to the eggplants in the pan. Mix well, incorporating the grated salted ricotta to add a savory and creamy note to the dish. Finish with a sprinkle of freshly ground black pepper for an extra burst of flavor.
- After sautéing the pasta and eggplants together for a moment, your dish is ready. Finally, serve the hot and fragrant Pasta with White Aubergine Sauce, ready to delight palates with its irresistible simplicity.
Wine Pairing
To enhance the taste experience of Pasta with White Aubergine Sauce to the fullest, we suggest pairing it with a refined glass of Nero d’Avola. This typically Sicilian red wine is an ideal choice to accentuate and complement the flavors of this extraordinary dish.
Nero d’Avola is renowned for its robustness and richness, qualities that harmonize magnificently with the aromatic nuances of the eggplants and herbs present in the preparation. Its fruity and spicy notes add a touch of elegance to the dish, creating a enveloping balance of flavors.
The complex structure of this wine blends harmoniously with the creaminess of the salted ricotta, adding an additional dimension to the wine and food experience. The intense and persistent aroma of Nero d’Avola intertwines with the delicacy of the eggplants and the fragrance of the herbs, creating a sensory union that captivates the palate.
To fully enjoy this pairing, make sure to serve Nero d’Avola at the correct temperature, typically around 16-18°C (60°F).
How To Store Pasta with White Aubergine Sauce
- Quick Cooling: After preparation, let the dish cool at room temperature for no more than 2 hours. Avoid leaving pasta at room temperature for extended periods, as it could promote bacterial growth.
- Refrigeration: If you have leftover pasta with white aubergine sauce, store it in an airtight container and refrigerate it within 2 hours of preparation. The pasta can be refrigerated for a maximum of 2-3 days. Ensure that the refrigerator is set at a temperature of 4°C or lower.
- Reheating: When you decide to consume the leftover pasta, thoroughly heat it before serving. You can safely do this by reheating the dish in the microwave or in a pan over medium heat, ensuring it reaches an internal temperature of at least 75°C (165°F).
Your Culinary Adventure with Ricette di Sicilia: Pasta with White Aubergine Sauce
In every bite of this Pasta with White Aubergine Sauce, you’ll embark on a journey through the heart of Sicilian culinary traditions.
The sweetness of the aubergines, the freshness of the aromatic herbs, and the creaminess of the salted ricotta blend into an irresistible harmony.
Share this dish with friends and family for an unforgettable culinary experience. Enjoy your meal!
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