Spaghetti Alla Siciliana Recipes

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.

SPAGHETTI ALLA CARRETTIERA

Steps:

• Cook the spaghetti according to manufacturer's instructions. Drain and set aside.
• Using 15ml (1 tbsp) of olive oil, toast the breadcrumbs in a pan until golden. Remove from heat and set aside.
• Gently fry the garlic with the remaining oil in a large frying pan.
• After two minutes, add the anchovies, chilli and parsley.
• Mush the anchovies with a fork until everything is in small bits.
• Gently fry the anchovy mixture for 5 minutes or until the garlic is cooked.
• Stir in the spaghetti and cover with sauce and let the pasta heat through.
• Sprinkle with breadcrumbs, give it one last stir then divide the spaghetti evenly between four plates.
• Garnish with parsley and serve immediately.

PASTA ALLA SICILIANA

Steps:

• Toss cubed eggplant with a 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/2 teaspoon of black pepper. Spread eggplant out, without crowding, on a baking sheet (use 2 if necessary) and bake in the middle of oven for 25 minutes at 400f.
• Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
• In a very large pan saute the onions in a 1/4 cup of olive over medium-low heat until translucent (about 5 minutes). Add in the garlic and saute for 2-3 minutes more until lightly golden, then add in the red pepper flakes and cook for 30 more seconds.
• Add in the crushed plum tomatoes and bring the sauce to a simmer. While the sauce is simmering cook the pasta until al dente.
• Season the sauce with a bit of kosher salt and taste test it. If more salt or pepper is needed, add it now. Add in the roasted eggplant, basil, mint, and the al dente pasta to the sauce. Cook for 1 minute more while stirring it all together. If the pasta is too dry add a couple of ounces of pasta water and mix.
• Turn off the heat and add in the cubed mozzarella and grated Pecorino Romano cheese. Serve immediately. Enjoy!

LAURA VITALE- PASTA ALLA SICILIANA

Steps:

• Preheat your oven to 400 degrees, line a baking sheet with aluminum foil and set aside.
• Fill a large pot with water, sprinkle in a good amount of salt and bring to a boil.
• Add the cubed eggplant to the baking sheet and drizzle over some olive oil, season with salt and pepper and toss. Bake for about 20 minutes or so.
• In a non stick pan add the 2 tbsp of olive oil and onions, cook over medium heat for about 5 to 7 minutes or until the onions start to cook down and develop some color. Add the garlic and cook for 1 more minute.
• Add the crushed tomatoes and season with salt and pepper, cook for about 20 minutes or until the sauce thickens.
• Add the roasted eggplant and cook for 10 more minutes. This is the point where you add the pasta to the salted boiling water and cook according to package instructions.
• Drain the pasta and remove the sauce from the heat. Adjust the seasoning and add the pasta to the sauce along with the parmigiano and basil. Toss until the pasta is coated in the sauce then add the cubed mozzarella and toss around some more until the mozzarella slowly starts to melt.
• Serve right away!

SPAGHETTI ALLA SICILIANA

Steps:

• bring a large pot of water to boil and add salt add suddicient olive oil in a large skillet add garlic cloves whole sautee the zucchini carefully tirning each one untill they are nice and browned on both sides. drain the slices on paper towels. Add the pasta to the water and cook. add more oil to the skillet , add the capers, olivesand parsley and sautée for 2-3 min. when the pasta is cooked drain well and add the the skillet with the zucchini and sautée at high heat for 2 minutes adding more olive oil as needed. serve and top with parmiggiano reggiano cheese

PASTA ALLA SICILIANA

Steps:

• Eggplant - slice and fry in oil and set aside. (Soak first in water for 30 minutes.) Cook lasagnette and set aside. Slice mozzarella and set aside. Cook tomato paste in pan with chopped onion, parsley, celery, basil, and set aside. Slice 2 hard-boiled eggs and set aside. Put some tomato paste in bottom of round pan. Layer with cooked noodles, egg slices, mozzarella, eggplant, and repeat like lasagna. Also add grated cheese if you want. Bake for about 45 minutes in oven with low temperature - delicious!