Spaghetti Siracusani Recipes

SARDINIAN SPAGHETTI

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
• Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
• Remove and discard the bay leaves.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

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 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.

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.

SPAGHETTINI WITH CHECCA SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

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.