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.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 600 gr of RawPasta ‘Siciliana’ sauce
- Salted Ricotta to taste
Try these pasta shapes:
You can also try 100% semolina pasta, whole-grain pasta or egg pasta.
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
Reginette “Alla Siciliana” Rawpasta