SICILIAN SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
SICILIAN SPAGHETTINI
Make and share this Sicilian Spaghettini recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghettini, according to package directions.
- Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
- Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
- Remove skillet from heat, stir in tomatoes, olives and bocconcini.
- Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
- Heat pasta in skillet over medium heat, tossing until just coated with sauce.
- Stir in pine nuts and parsley.
- Add some of the reserved cooking liquid if pasta seems dry.
- Serve immediately.
Nutrition Facts : Calories 457.3, Fat 19, SaturatedFat 2.3, Sodium 9.7, Carbohydrate 60.5, Fiber 3.5, Sugar 3.7, Protein 11.7
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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