Sicilian Spaghetti Recipes

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SICILIAN SPAGHETTI SAUCE



Sicilian Spaghetti Sauce image

Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 teaspoon olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1/4 cup golden raisins
1/4 cup dry red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked spaghetti
2 tablespoons minced fresh parsley
2 teaspoons pine nuts, toasted

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.

Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

SICILIAN SPAGHETTI



Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SICILIAN STYLE SPAGHETTI AND EGGPLANT



Sicilian Style Spaghetti and Eggplant image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chile, chopped
2 garlic cloves, minced
1 cup alfonso olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
1 tablespoon capers
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated pecorino cheese

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 SPAGHETTI



Sicilian Spaghetti image

Make and share this Sicilian Spaghetti recipe from Food.com.

Provided by uncle ben

Categories     Spaghetti

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

1 lb spaghetti
4 tablespoons olive oil
3 garlic cloves, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine breadcrumbs
1 cup chopped fresh parsley
ground black pepper
4 tablespoons freshly grated parmesan cheese

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.

Nutrition Facts : Calories 354.5, Fat 9.8, SaturatedFat 1.9, Cholesterol 8.2, Sodium 404.4, Carbohydrate 53.2, Fiber 2.7, Sugar 1.9, Protein 12.5

SICILIAN SPAGHETTI



Sicilian Spaghetti image

This recipe is from the Australian Womens Weekly 'Italian' Cookbook. I made it for the first time the other week, its absolutely delicous. It may look a little fiddly but the end result is worth it. Serve it with a nice salad. It also keeps well, we had it for lunch during the week as well.

Provided by Annetty

Categories     Spaghetti

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 large eggplants
1 1/2 cups oil
500 g minced steak
1 large onion, chopped
2 cloves garlic, crushed
1 (400 g) can chopped or crushed tomatoes
1/2 teaspoon oregano
2 tablespoons tomato paste
salt
pepper
250 g spaghetti
250 g frozen peas
90 g cheddar cheese
90 g grated parmesan cheese
4 tablespoons dried breadcrumbs

Steps:

  • Cut eggplant in 3mm (1/8in) thick.
  • Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
  • Remove from pan and place on absorbent paper to drain.
  • Repeat with remaining eggplant.
  • Add minced steak to pan, cook until browned.
  • Add onion and garlic cook for a few moments.
  • Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
  • Simmer uncovered for about 20-30min or until liquid is reduced by about half.
  • While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
  • Microwave Peas for 2 minutes.
  • Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
  • Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
  • Use spoonfuls of the filling to support the slices as you work around the side of the tin.
  • Spoon remaining filling into cake tin, pack down well.
  • Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
  • Sprinkle with remaining breadcrumbs.
  • Bake uncovered in a mderate over 25-30 minutes.
  • Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.

Nutrition Facts : Calories 1160.4, Fat 81.7, SaturatedFat 20.6, Cholesterol 85.6, Sodium 678.2, Carbohydrate 72.5, Fiber 14.6, Sugar 14.5, Protein 38.1

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

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