Etna All'Arabiata
Based on:
Air traffic to and from Sicily has been disrupted for a longer period due to eruptions of the Etna volcano. The airport of Catania on the east side of the island will remain closed until at least…
TypeMain course
DateJuly 8, 2026
Pasta with fiery sauce and smoky eggplant, like a Sicilian volcanic eruption on your plate.
Pasta all'Arabiata with a Sicilian twist: fiery red sauce, smoky eggplant and a grey 'ash' sprinkle of olives. This main course bursts with tension, like a volcano that never truly rests.
Ingredients
- 350 g penne
- 1 large eggplant
- 2 cans chopped tomatoes (400 g each)
- 3 garlic cloves
- 1 red chili pepper
- 2 tbsp capers
- 1 handful black olives (pitted)
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 handful fresh parsley
Method
- Cut the eggplant into cubes and sprinkle with salt. Let drain for 15 minutes, then pat dry.
- Heat 1 tbsp olive oil in a frying pan and fry the eggplant cubes until golden and soft. Set aside.
- Finely chop the garlic and red chili. Sauté in 1 tbsp olive oil in a large pan.
- Add chopped tomatoes, smoked paprika, capers, and olives. Simmer for 20 minutes.
- Meanwhile, cook the penne al dente according to package instructions.
- Add the fried eggplant to the sauce and mix well. Season with salt and pepper.
- Toss the penne with the sauce. Garnish with chopped parsley and extra olives if desired.
Serving notes
- Sprinkle extra finely chopped black olives as 'ash' over the plate at the table.
- Serve on a dark plate for a volcanic effect.
- Provide a sharp knife for extra tension.