Sicilian Spaghetti Cupcakes

Course: Finger food/ Starter

Cuisine: Italian

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 261kcal

What would the world be without Spaghetti? Give a twist to the Italian classic and make this fun Sicilian version of Norma spaghetti cupcakes.

Preheat oven to 350°F/180°C.
Arrange the eggplant cubes into a baking tray and drizzle with a little olive oil.
Roast them for about 10 min, or until crispy.
In the meantime prepare the tomato sauce. Heat a large frying pan over low temperature. Drizzle with oil and add onion and garlic.
While the onion is cooking, remove the juices and seeds inside the tomatoes.
Discard the garlic, and dd the tomatoes and the tomatoes into the pan and stir fry over high heat for about 2 min.
Add half the basil and season with salt and pepper. Pour in the remaining tomatoes can juices, slightly cover with a lid and cook over low heat for about 20 min. Pour a little water through out cooking time if the sauce is getting too dry.
In the meantime cook your spaghetti. Add them into a pot of salted boiling water and cook for about 10 min for al dente ( see package cooking time instructions).
Drain the spaghetti and add them into the sauce pan. Add the remaining basil leaves and drizzle with a little olive oil.
Stir fry for a minute to allow all the ingredients to mix together.
When the pasta is ready, form small cupcakes by rolling a little amount of spaghetti with a fork, just as you would do to eat them.
Arrange the spaghetti nest into muffin tins. With the help of a spoon or a piping back, fill the center of each cupcake with ricotta.
Bake for 5-10 min or until crisp in a preheated oven to 360°F/190°C.
Season with freshly cracked black pepper, decorate with extra basil leaves and serve.