Spaghetti Alla Siciliana Recipes

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

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 SICILIANA

Steps:

• cube eggplants and cut bell peppers into slim strips and sliver garlic.
• cook oil and garlic over medium heat for 2-3 min.
• add eggplant and bell pepper and cook 2-4 min (until just wilted).
• add tomato and bring to boil.
• chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
• in the meantime, cook the pasta and chop remaining basil into ribbons.
• toss pasta with sauce and top with cheese and basil ribbons.

PESTO ALLA SICILIANA

Steps:

• Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
• Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.