Sicilian Pasta Recipes

SICILIAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

SICILIAN SPAGHETTI ALLA NORMA

Steps:

• Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
• Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
• Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
• Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally - you may need to do this in batches.
• Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
• Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
• Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
• Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
• Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
• Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

SICILIAN PASTA WITH SARDINES

Steps:

• Put a pot of salted water on to boil for the pasta.
• Open the sardines, drain the olive oil into a frying pan, and set the sardines aside.
• Heat the oil over medium heat, add the garlic and sauté until fragrant, 1 minute.
• Add the breadcrumbs (see below), season lightly with salt and pepper and continue cooking, stirring constantly, until the crumbs are lightly toasted and crisp, 2 to 4 minutes. Transfer the crumbs to a plate and set aside.
• Return the pan to the stove and add the 2 tablespoons of olive oil. Add the onion, season with salt and pepper, and sauté until soft and lightly caramelized, 5 to 7 minutes.
• Add the sardines, break them apart gently and cook just long enough to heat through, 2 minutes.
• Stir in the lemon zest, parsley, crushed red pepper, and capers. Remove from the heat and cover to keep warm.
• Cook the pasta according to package directions, reserve 1/2 cup of the cooking liquid, then drain and return to the pan.
• Add the sardine mixture along with half of the reserved cooking liquid to the pasta. Toss to combine, adjust the seasoning and add a little more liquid if needed.
• Add the garlic-toasted breadcrumbs, toss again and serve immediately.
• Note: This recipe can easily be doubled.

SICILIAN PASTA

Steps:

• Saute onion and garlic in olive oil until transparent.
• Add tomatoes, eggplant and basil. Cook approximately 30 minutes.
• Meanwhile cook pasta according to package directions; drain well.
• Add tomato/eggplant mixture to pasta; add mozzarella cheese and stir well.
• Serve immediately.