Baked Anelletti Pasta with Eggplant – Anelletti al Forno con Melanzane
Category: Main Course
Servings: 4
Anelletti al forno con melanzane is a traditional Sicilian baked pasta dish that combines the rich flavors of tender eggplant, savory cheese, and a tomato sauce infused with garlic and basil. This delightful recipe offers a delicious blend of textures and aromas, making it perfect for family gatherings, a Sunday meal, or any occasion that calls for comforting and hearty pasta. The recipe’s unique combination of pasta and fried eggplant, alongside the creamy caciocavallo cheese, elevates this dish to a level that’s sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Anelletti Siciliani (Sicilian pasta rings) | 320g |
| Caciocavallo cheese (cubed) | 200g |
| Salt (fine) | To taste |
| Breadcrumbs (Pangrattato) | 30g |
| Grana Padano DOP (grated) | 40g |
| Tomato passata (strained tomato sauce) | 400g |
| Extra virgin olive oil | 20g |
| Eggplant (diced) | 600g |
| Garlic (clove) | 1 |
| Salt (fine) | A pinch |
| Black pepper (freshly ground) | A pinch |
| Fresh basil leaves | 5 leaves |
| Seed oil (for frying) | As needed |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 18g |
| Carbohydrates | 45g |
| Fat | 35g |
| Fiber | 7g |
| Sodium | 800mg |
| Calcium | 230mg |
Instructions:
-
Prepare the Tomato Sauce:
- Begin by heating a large, wide non-stick skillet over medium heat. Add the extra virgin olive oil to the pan and allow it to heat up. Once hot, add the garlic clove, lightly crushing it with the back of a spoon to release its oils. Sauté the garlic for a minute until it’s golden and fragrant.
- Pour in the tomato passata and stir well to combine. Season with a pinch of salt and freshly ground black pepper. Allow the sauce to simmer on low heat for about 25-30 minutes, stirring occasionally. During the last few minutes of cooking, add the basil leaves, tearing them into smaller pieces to release their full flavor. Set the sauce aside once it has thickened and developed its rich flavor.
-
Fry the Eggplant:
- While the tomato sauce is simmering, prepare the eggplant. Rinse the eggplant and cut it into 0.5 cm cubes. Heat a deep frying pan with seed oil, bringing it to a temperature of around 180°C (350°F). Carefully fry the eggplant cubes in batches to avoid overcrowding. Fry the cubes until they are golden and crispy on the outside, which should take about 4-5 minutes per batch.
- Once fried, transfer the eggplant cubes onto a tray lined with paper towels to drain any excess oil. Set aside.
-
Cook the Anelletti Pasta:
- Bring a large pot of salted water to a boil. Add the anelletti pasta and cook it until it is al dente, following the package instructions (usually about 8-10 minutes). Drain the pasta and set it aside.
-
Assemble the Baked Pasta:
- Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the cooked pasta with the prepared tomato sauce and fried eggplant. Stir in the cubed caciocavallo cheese and mix until well combined.
- Grease a baking dish with a little extra virgin olive oil and pour the pasta mixture into the dish, spreading it evenly. Sprinkle the top with breadcrumbs and Grana Padano cheese, ensuring that it covers the pasta evenly.
-
Bake the Dish:
- Place the baking dish in the preheated oven and bake for about 15-20 minutes or until the top is golden brown and crispy. The cheese should be bubbling and slightly browned.
-
Serve:
- Once baked, remove the dish from the oven and let it rest for a few minutes before serving. Garnish with additional fresh basil leaves for a burst of color and flavor.
Tips for the Perfect Anelletti al Forno with Melanzane:
- Caciocavallo cheese adds a wonderful meltiness and flavor to the dish, but if you cannot find it, you can substitute it with mozzarella or a firm pecorino for a slightly sharper taste.
- Frying the eggplant until crispy is key to achieving the right texture in this dish. If you prefer a lighter version, you can also roast the eggplant cubes in the oven at 200°C (400°F) for 20 minutes instead of frying them.
- Fresh basil adds an aromatic and refreshing flavor to the sauce, but feel free to use dried basil if fresh isn’t available.
- For an extra flavor boost, you can add a pinch of red pepper flakes to the tomato sauce to give the dish a mild spiciness.
This delicious baked pasta dish, Anelletti al Forno con Melanzane, is a crowd-pleaser that showcases the wonderful flavors of Sicily. The combination of crispy eggplant, rich tomato sauce, and melty cheese creates a satisfying and indulgent meal. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to leave everyone asking for seconds!
