Sicilian Spaghettini Recipes

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.

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.

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.

Steps:

• Preheat oven to 350°.
• Bring a large pot of water to a boil.
• Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
• Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
• Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
• Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
• Stir in raisins and pine nuts, and cook until just heated through.
• Remove from heat and cover; set aside.
• Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
• Toss to coat crumbs with oil, and spread into an even layer.
• Bake until lightly browned and crunchy, about 10 minutes.
• Set aside.
• Add salt and return to boil; add spaghetti and cook according to package directions.
• Drain, and add to a large bowl.
• Drizzle with remaining 2 tablespoons oil; toss to coat.
• Top with cauliflower mixture, parsley, and lemon juice.
• Gently toss to combine.
• Sprinkle with panko and cheese; serve immediately.

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.

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.