Best Sicilian Style Spaghetti Recipes

SICILIAN STYLE SPAGHETTI AND EGGPLANT

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.

SICILIAN-STYLE SPAGHETTI

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.