Fusilli Siciliana Recipe
served with Eggplant, Onions and Mozzarella Cheese in a Plum Tomato Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and diced eggplant, cooking for an additional 5-7 minutes until the eggplant is tender.
- 4
Add Tomato Sauce
Stir in the canned plum tomatoes, salt, and black pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
- 5
Combine Pasta and Sauce
Add the cooked fusilli to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated.
- 6
Finish with Cheese and Basil
Remove from heat and stir in the mozzarella cubes and fresh basil leaves. Serve immediately.
