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Vegetarian pasta with eggplant and dried tomatoes

by Ada Parisi
23648 views 5 min read
Orecchiette con melanzane, pomodori secchi e mollica: un primo vegano delizioso.

Vegetarian pasta with eggplant and dried tomatoes, completed with a cascade of bread crumbs. In fact it is a recipe Vegan. I avail myself of September and the latest summer heat to prepare vegetarian dishes, a breeze, light and delicious, as this paste that I am sure you will love. This is a recipe with few ingredients but that tells the Mediterranean and the scents of Sicily and in general of Southern Italy. There are my beloved purple eggplants, not fried but stewed in a little oil. The fragrant dried tomatoes, that I keep in a jar with a few bay leaves and some capers, so they taste and smell even more good.

Fresh thyme and oregano and the crumbs of sicilian fried bread, We call it ' muddica atturrata '. A great alternative to grated cheese, making this first one vegetarian meal, light and even vegan. I used homemade orecchiette, but you can use any type of short-cut pasta. This vegetarian pasta with eggplant and dried tomatoes is good both hot, is lukewarm or cold and it is a joker that you can play even with demanding guests. If you love aubergines, obviously take a look at all my RECIPES WITH EGGPLANT: as a good Sicilian are one of the vegetables that I love the most and that most use in the kitchen. Starting with the classic PASTA WITH STANDARD to get to the point SICILIAN EGGPLANT PARMESAN, or the Shotguns AUBERGINES, that are in VIDEO RECIPE on my YouTube channel. Dishes with aubergines are endless. Have a good day!

Orecchiette con melanzane, pomodori secchi e mollica: un primo vegano delizioso.

EARFLAPS WITH EGGPLANT, DRIED TOMATOES AND BREAD CRUMBS OF (ricetta veloce)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

350 grams orecchiette or other short pasta

2 purple eggplants not large

16 dried tomatoes

fresh thyme and oregano, to taste

2 cloves of garlic

a bay leaf (Optional)

a piece of fresh chilli

extra virgin olive oil, to taste

3 tablespoons bread crumbs

Salt, to taste

Procedure

orecchiettemelanzanepomodori2

Pasta with Eggplant, dried tomatoes and bread crumbs

Wash the eggplants, remove the ends and cut into thick slices 2 cm each, then cut them into strips and then into cubes. Coarsely chop the sun-dried tomatoes.

Brown the garlic in a pan, the bay leaf and chilli in extra virgin olive oil, then add the diced Eggplant, Add salt and cook for a few minutes on high heat. Then add the dried tomatoes and, If necessary, one or two tablespoons of hot water. Cook two minutes and, fire off, Add the chopped oregano and thyme. Remove garlic and bayrus.

Toast the breadcrumbs in a frying pan with a drizzle of extra virgin olive oil, until it is golden.

Boil the pasta in salted water, drain it al dente (setting aside a glass of the cooking water) and skip the pasta with vegetables, mantecando with cooking water until you get the right creaminess.

Serve the pasta sprinkle the dish with plenty of fried bread crumbs ( the 'muddica atturrata'). Garnish with a little oregano or thyme. Bon appétit!

Note

VARIANT: If you prefer, you can replace the grated toast with ricotta and pecorino. If you decide to enjoy this cold pasta, you can also add some cubes of the first salt or Greek feta cheese to make the pasta salad a tasty main dish.

MATCHING: Large dish with a creamy flavor reminiscent of bubbles note. Not a wine but a beer. For this recipe, the proposed pairing is with beer Typhon, produced in Sinagra, in the province of Messina, from Epic Brewery. Its sweet aromas and fruity balance the General flavor of this dish.

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14 comments

Sandra September 19, 2015 - 19:02

Yes, definitely try! Days ago a friend brought me the orecchiette as a gift from his holiday in Puglia and in your site I always find some inspiration! Fantastic!

Reply
Ada Parisi September 19, 2015 - 19:40

Thanks Sandra! I also bought the orecchiette in Puglia and I used for this recipe, According to me are perfect! I only regret that we haven't invented in Sicily!!! A hug, ADA

Reply
Chef Queenie Elena September 14, 2015 - 07:31

…And I like a good “siciliana by birth but of acquisition”, I love these flavours, these scents and this dish simple and delicious in the heart! :)
A big kiss Adina my!
Elena

Reply
Ada Parisi September 14, 2015 - 11:26

Hi dear, Sicilian in spirit are you! Big hugs to your adorable and siculo hubby! ADA

Reply
ALE September 13, 2015 - 20:26

Great recipe dear Ada, you're always a confirmation! your dishes are a treat for the palate.
I ask for a little help, you mentioned how to preserve dried tomatoes that I love and use a lot (small privileges of those who live in the South….), I am not sure if you keep them with the bay leaf and capers, you mean you are still preserved in oil or not. II this time dried ones are easily found by greengrocers so I'd rather prepare them myself rather than buying those in oil. Costing a lot and not getting the oil is of good quality… I look forward to your valuable suggestions, Thanks! ALE

Reply
Ada Parisi September 13, 2015 - 20:35

Hello Ale! You mean that I put those dried in a jar with cover Laurel oil garlic and capers. Close it and keep it in the refrigerator but at the latest one month. If you want to keep them more you have to boil the jars before closing them as practice!

Reply
Viola September 11, 2015 - 06:04

Beautiful recipe, I will try. I follow your blog for over a year and I love it.

Reply
Ada Parisi September 11, 2015 - 10:56

Thank you so much Purple, ❤️

Reply
Hedwig September 10, 2015 - 13:19

Very good even for me that I dislike talking eggplants talking tomatoes dried but together I want to try.
Thanks and good day.

Reply
Ada Parisi September 10, 2015 - 13:33

Is’ the toasted breadcrumbs (or fried) amalgamating the flavors, try it and let me know Hedwig. I love you Dear

Reply
Salvatore September 10, 2015 - 10:44

Good morning Ada . Today we've delighted by an excellent dish for the simplicity and authenticity of its Mediterranean ingredients. The Eggplant, Sun-dried tomatoes and “muddica atturrata”. This plate tells yourself in the passion you have for the kitchen with colors of Sicily. Already before trying it (will do Saturday in the countryside with friends) So imagine his goodness. Spolverizzerò well as with the “muddica atturrata” of chopped almonds “atturrata” or pistachios. With the pistachios will be a’ explosion of colours and flavours. Salvatore

Reply
Ada Parisi September 10, 2015 - 10:48

Thank You Savior! A great idea that almonds or pistachios (I would be inclined to the latter)! Wanting to, You may also dissolve in the oil an anchovy in oil to have a pronounced flavor. And it's true, the fact that colors are right there our’ I particularly like. I embrace you! ADA

Reply
Ferdi September 10, 2015 - 09:27

You see that you are Sicily and, Besides, in love of her good things.
Very good! no more reviews.
Hello, ADA.
Ferdi

Reply
Ada Parisi September 10, 2015 - 10:50

I think, I hope, that all Sicilians are deeply in love with Sicily, and that like me suffer to be away and suffer to see clearly the pros and cons. Thanks for your attention I always dedicate. See you soon, ADA

Reply

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