PASTA SICILIANO
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
Provided by Cathy Johnston
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g
SICILIAN CAULIFLOWER PASTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
Nutrition Facts : Calories 292 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 143 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
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
SICILIAN PASTA SAUCE
My grandmother is Sicilian, so naturally this sauce was passed down from each generation to all the girls. Hope you'll enjoy it as much as my family does.
Provided by stephakneeluvstocook
Categories Sauces
Time 1h10m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
- Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
- Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
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