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Sicilian-Style Trennette with Eggplant, Olives, and Ricotta Salata

Sicilian-Style Trennette with Eggplant, Olives, and Ricotta Salata Recipe

  • Kosher salt
  • 8 ounces trennette or pennette pasta
  • 3 tablespoons extra-virgin olive oil
  • 4 large garlic cloves, grated or minced (about 1 tablespoon)
  • 1 14-ounce can cherry San Marzano tomatoes, drained (about 1½ cups)
  • 7 ounces drained roasted eggplant or fried eggplant, cut into 1-inch pieces if large (about 1 cup)
  • Freshly ground black pepper
  • 28 small pitted black olives
  • 1 heaping tablespoon chopped fresh oregano leaves
  • Wedge of ricotta salata, for grating
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 363kcal (18%)
Total Fat 14g (22%)
Saturated Fat 2g (10%)
Cholesterol 0mg (0%)
Total Carbohydrate 51g
Dietary Fiber 6g
Sugars 5g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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