Pasta 'ncasciata

Dish

Pasta 'ncasciata

Pasta 'ncasciata is made with rigatoni pasta, tomato sauce, eggplant, ricotta cheese, and Parmesan cheese. The dish is finished with a sprinkle of fresh basil and a drizzle of olive oil. The eggplant gives the dish a meaty and slightly sweet flavor, while the ricotta cheese adds a creamy and slightly tangy flavor. This dish is perfect for those who enjoy hearty and flavorful food.

Jan Dec

Origins and history

Pasta 'ncasciata originated in the region of Sicily in southern Italy. It is a traditional dish that has been enjoyed by Sicilian families for generations.

Dietary considerations

This dish is not suitable for vegans due to the use of dairy products. It is also not gluten-free due to the use of wheat-based pasta.

Variations

There are many variations of Pasta 'ncasciata, some of which include the addition of ground beef, sausage, or ham. Some recipes also call for the use of ziti or penne instead of rigatoni pasta.

Presentation and garnishing

To garnish this dish, sprinkle with fresh basil and a drizzle of olive oil.

Tips & Tricks

To make this dish even more flavorful, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.

Side-dishes

This dish pairs well with a simple green salad or a side of roasted vegetables.

Drink pairings

This dish pairs well with a bold red wine such as a Nero d'Avola or a Syrah.