Spaghetti Sicilian Style Recipe
Wow ! This Spaghetti Sicilian style makes me say just that ever since I tasted it for the first time at a friend's do. Surely try this irresistibly seasoned pasta with vegetables and anchovy fillets for your next meal. Your suggestions for this Spaghetti Sicilian style are welcome.
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), quartered | |
| 1/2 medium-size egg plant, pared and diced | ||
| 6 large ripe tomatoes, peeled and coarsely chopped | ||
| Green peppers | 2 Small | |
| Chopped basil | 1 Tablespoon, dried | |
| Capers | 1 Tablespoon | |
| 4 anchovy fillets, cut in small pieces | ||
| 12 ripe olives, pitted and halved | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Spaghetti | 1 pound | |
Directions
1. Heat olive oil in a skillet; stir in garlic. Remove garlic from oil when brown. Stir eggplant and tomatoes into skillet; simmer 30 minutes.
2. Cut peppers vertically in half; remove membrane and seeds. Place peppers under broiler, skin side up, to loosen skins. Peel off skin, slice peppers, and add to tomato mixture.
3. Stir basil, capers, anchovies, olives, salt, and pepper into tomato mixture. Cover the skillet and simmer 10 minutes, or until sauce is well blended and is thickened.
4. Cook spaghetti according to package directions and drain. Immediately pour sauce over spaghetti and serve.
2. Cut peppers vertically in half; remove membrane and seeds. Place peppers under broiler, skin side up, to loosen skins. Peel off skin, slice peppers, and add to tomato mixture.
3. Stir basil, capers, anchovies, olives, salt, and pepper into tomato mixture. Cover the skillet and simmer 10 minutes, or until sauce is well blended and is thickened.
4. Cook spaghetti according to package directions and drain. Immediately pour sauce over spaghetti and serve.
Chef
