Spaghetti Siracusani Recipes

SPAGHETTI SIRACUSANI

Steps:

• Heat oil and add garlic.
• Cook gently.
• Add tomatoes, anchovy, capers and olives.
• Simmer.
• Stir in basil.
• Season.
• Cook pasta in boiling, salted water whilst sauce is simmering.
• Drain and serve.

THE BEST AND EASIEST SPAGHETTI

Steps:

• Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
• Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
• Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

SPAGHETTI ALLA SIRACUSANA

Steps:

• Heat 3 tablespoons of the evoo in a skillet.
• Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
• Transfer to a serving bowl and stir in cheese. Set aside.
• Add remaining tablespoon of evoo to the skillet and heat.
• Add garlic and sardines and cook and stir until sardines are broken up.
• Dissolve tomato paste in warm water.
• Add to sardine mixture together with pepper.
• Combine and remove from heat.
• Toss sauce with hot cooked pasta.
• Add 1/4 cup of the breadcrumbs and toss again.
• Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.

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.

SPAGHETTI SYRACUSE STYLE

Steps:

• Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.