📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this timeless classic, reimagined for the gluten-free palate. This dish celebrates the 'Sacred Trinity' of Sicilian flavors: silky fried eggplant, a robust tomato sauce, and the sharp, salty punch of Ricotta Salata. It is a vibrant, soul-warming pasta that proves you don't need gluten to enjoy the deep, earthy richness of authentic Italian comfort food.
🥗 Ingredients
The Eggplant
- 2 medium Italian Eggplant (cut into 1-inch cubes)
- 1 tablespoon Kosher Salt (for purging the eggplant)
- 1/2 cup Extra Virgin Olive Oil (high quality for shallow frying)
The Sauce
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or pulsed in a blender)
- 4 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 teaspoon Dried Oregano (preferably Sicilian or Greek)
- 1 handful Fresh Basil Leaves (torn by hand)
The Pasta and Finishing
- 12 ounces Gluten-Free Penne (high-quality corn/rice blend or brown rice pasta)
- 4 ounces Ricotta Salata (firm, aged sheep's milk cheese, grated or crumbled)
- to taste Sea Salt (for pasta water and seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the eggplant cubes in a colander over a bowl or sink. Sprinkle generously with kosher salt and toss to coat. Let them sit for 30 minutes to draw out moisture and bitterness.
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2
While the eggplant purges, prepare the sauce. In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chili flakes.
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3
Sauté the garlic until it is fragrant and just beginning to turn golden (about 2 minutes). Do not let it brown too much or it will become bitter.
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4
Add the crushed San Marzano tomatoes and dried oregano. Stir well, lower the heat, and simmer gently for 20-25 minutes until the sauce thickens and the flavors meld.
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5
Rinse the eggplant cubes under cold water to remove excess salt, then pat them very dry with paper towels or a clean kitchen towel. This is crucial for achieving a good sear.
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6
In a separate large frying pan, heat the remaining olive oil over medium-high heat until shimmering. Working in batches, fry the eggplant cubes until golden brown and tender on all sides (about 8-10 minutes).
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7
Remove the fried eggplant with a slotted spoon and drain on a plate lined with paper towels. Season lightly with a pinch of black pepper.
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8
Bring a large pot of heavily salted water to a rolling boil. Add the gluten-free penne and cook according to package instructions until 'al dente'. Note: Gluten-free pasta can go from firm to mushy quickly, so start testing 2 minutes early.
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9
Just before the pasta is done, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta carefully.
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10
Fold two-thirds of the fried eggplant and the torn basil leaves into the tomato sauce. Stir gently to combine.
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11
Add the drained penne directly into the sauce. Toss over low heat for 1-2 minutes, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles perfectly.
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12
Divide the pasta among four warm bowls. Top each serving with the remaining fried eggplant cubes and a generous dusting of grated Ricotta Salata.
💡 Chef's Tips
Always salt and drain your eggplant; this prevents the dish from becoming greasy and removes any bitter notes. Choose a gluten-free pasta brand that uses a 'bronze cut' die, as the rougher texture helps the sauce cling better. Don't skimp on the olive oil; it is a primary flavor component of the dish, not just a cooking medium. If you can't find Ricotta Salata, a very dry Feta or a Pecorino Romano are acceptable substitutes, though the flavor profile will shift. Be gentle when tossing the pasta; gluten-free noodles are more fragile than wheat-based ones and can break easily.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Sicilian Etna Bianco or a light-bodied red like Frappato. A simple side salad of arugula, lemon juice, and shaved fennel provides a refreshing contrast to the rich eggplant. Offer extra red chili flakes on the side for those who prefer more heat. Warm some gluten-free focaccia to mop up the remaining tomato sauce on the plate.