Etna All'Arabiata
Based on:
TypeMain course
Serves4 people
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
- 400 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.