Recipes

Radiatori alla Siciliana (Radiatori with Eggplant & Tomato Sauce)

Ingredients:

• 12 oz (340g) radiatori pasta

• 1 medium eggplant, diced (salted & drained for 30 minutes)

• 2 tbsp extra virgin olive oil

• 2 cloves garlic, minced

• 1 can (14 oz) Viaggio cherry tomatoes, crushed

• ½ tsp red pepper flakes (optional, for spice)

• Salt & black pepper to taste

• ¼ tsp sugar (optional, to balance acidity)

• ½ cup ricotta salata, crumbled (or Pecorino Romano)

• ¼ cup fresh basil leaves, chopped

• ½ cup reserved pasta water

Instructions:

1. Prepare the Eggplant:

1. Sprinkle diced eggplant with salt and let sit in a colander for 30 minutes to remove bitterness.

2. Rinse and pat dry.

3. Heat 1 tbsp olive oil in a pan, fry the eggplant until golden brown, then remove and set aside.

2. Make the Sauce:

1. In the same pan, heat 1 tbsp olive oil and sauté garlic until fragrant.

2. Add crushed tomatoes, red pepper flakes, salt, black pepper, and sugar.

3. Simmer for 15-20 minutes, stirring occasionally.

3. Cook the Pasta:

1. Bring a large pot of salted water to a boil.

2. Cook radiatori pasta until al dente (about 10-12 minutes).

3. Reserve ½ cup pasta water, then drain.

4. Combine & Serve:

1. Add the fried eggplant to the sauce and mix.

2. Toss in the cooked radiatori pasta, adding pasta water if needed.

3. Stir in fresh basil.

4. Serve with ricotta salata crumbled on top.