This recipe originates from Sicily; it includes all of the classic Mediterranean flavors; cherry tomatoes, aubergine, capers, olives, onion, garlic, and marjoram. This pasta is an actual explosion of flavors, it is one the most common requests at our restaurant.
Place the sauce in a pan and heat it up on a low flame. Cook the pasta in a large pot of salted boiling water and drain it once it is ‘al dente’, keep some pasta water aside. Place the pasta in the pan with the sauce and add a few ladles of pasta water to cook. Serve with a generous serving of grated salted ricotta.
Your ‘pasta fresca’ with ‘Siciliana’ sauce is ready