Spaghetti Siciliana Recipes
SPAGHETTI SICILIANA
light summery pasta. i like to serve it with pounded grilled chicken breasts that have been marinating in a little white wine and olive oil
Provided by afr0bunny
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SICILIAN SPAGHETTI
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
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 SPAGHETTI
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
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
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