Fusilli alla Carrettiera

August 26, 2017

Coming from Sicily, this plate is a combination of flavors from the fields. A very simple recipe, and as the name implies, it is known as a peasant dish. When I lived on the 'Hill' in St. Louis, (which is well known for its Italian heritage), I would make this pasta as the center-point of an evening. I remember enjoying the dish by playing cards outside and drinking wine throughout - I recommend a Rosso red.

• 1 lb fusilli
• 4 oz prosciutto
• 4 oz olive oil
• 1/2 onion diced
• 6 oz sun dried tomatoes
• 2 pinches crushed red pepper
• 2 oz capers
• 1 eggplant
• 8 sprigs parsley chopped
• 4 oz grated Romano
• 2 pinches oregano

Prep • In a skillet add olive oil and bring to medium heat. • Slice the eggplant into 1/2 inch thick slices • Sear Eggplant on both sides for 90 seconds each and remove/set aside - leave the oil in the...
See the full directions on my site

Nutritions

Calories
498

Sodium
941mg
39% DV

Fat
43g
67% DV

Protein
13g
27% DV

Carbs
8g
2% DV

Fiber
2g
11% DV