Sicilian tagliatelle for 4 persons:
400 grams of pasta tagliatelle made with gluteen free flour (please click here for direction to make the hand made pasta)
Please note that is easyer to make shorter tagliatelle because the dough gluteen free is less elastic)
2 can of tomatoes (San Marzano organic tomatoes are much better)
2 cloves of garlic
4 tablespoons of extra virgin olive oil
200 grams of mozzarella chopped in cubes
10 basil leaves
salt and pepper
olive oil for frying eggplants
grated Parmesan cheese
How to Make the Sicilian pasta
Fry in a pan the garlic inthe olive oil together with some basil.
When the garlic is turned gold, add the tomatoes.
Also add more basil leaves and a pinch of salt and pepper. Cover and simmer for about 30 minutes over very low heat. Stir the sauce occasionally.
Meanwhile, wash and clean the eggplants then cut into wheels and dry theme with fresh cottom cloth, add some salt. Allow to drain for about 30 minutes so that they can lose the bitter liquid.
After about 30 minutes, rinse and dry the eggplant. Sometimes I avoid this step…when I’m in hurry….
Then sprinkle eggplans with gluteen free flour.
Fry the eggplant in plenty of oil until they are golden brown. Drain the fried eggplant on a sheet of absorbent paper. Add more salt.
Put a pot of water on the fire to cook the pasta that is ready when it float. Then add a tablespoon of sea salt.
Add the pasta to the tomato sauce.
Add the mozzarella, cut into small pieces sprinkled with parmesan cheese so that it will melt less.
Now you just have to put in the Sicilian pasta dishes and cover with the fryed eggplans chopped all around every dishes.
Notes: If you want to complete the cooking of the Sicilian pasta baked, you must not use the fires to mix the dough but simply drain it always more al dente, add it to the sauce and after mixing must add the mozzarella and give it another quick mixed for then pour the Sicilian pasta in a baking dish and finish cooking at 180 ° C for about 20-25 minutes.