Sicilian Spaghettini Recipes

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.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

SICILIAN STYLE SPAGHETTI AND EGGPLANT

Steps:

• Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
• Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
• Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

SICILIAN SPAGHETTINI

Steps:

• Cook spaghettini, according to package directions.
• Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
• Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
• Remove skillet from heat, stir in tomatoes, olives and bocconcini.
• Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
• Heat pasta in skillet over medium heat, tossing until just coated with sauce.
• Stir in pine nuts and parsley.
• Add some of the reserved cooking liquid if pasta seems dry.
• Serve immediately.

SICILIAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.