Sicilian Spaghettini Recipes

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 PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

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

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.

SPAGHETTI WITH SICILIAN MEATBALLS

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.

PASTA SICILIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

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.