Best Spaghetti Siciliana Recipes

SPAGHETTI SICILIANA

Spaghetti Siciliana image

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

Ingredients

3 tablespoons olive oil
6 cloves garlic
2 small eggplants
25 pitted kalamata olives
16 ounces whole wheat spaghetti
1 red bell pepper
1 yellow bell pepper
14 ounces diced tomatoes
2 tablespoons capers
4 tablespoons grated pecorino romano cheese
17 leaves fresh basil

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.

SPAGHETTI ALLA SICILIANA

SPAGHETTI ALLA SICILIANA image

Categories Olive Vegetable Sauté Vegetarian

Yield 4

Number Of Ingredients 11

Ingredients

3 medium organic zucchini cut into 1 cm cirles(use a mandoline if you have)
2 garlic cloves
20 black kalamata olives
extra virgin olive oil
2 tablespoon of capers
salt and pepper to taste
parmiggiano reggiano to taste
1/2 cup of chopped parsley
500 g of good quality spaghetti or penne
made of durum semolina
(do not overcook the pasta. cook it 1 minute less then instructions)

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

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