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.
SICILIAN STYLE SPAGHETTI AND EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
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
Cauliflower (in particular) is so delicious when cooked this way. Add the other ingredients and got yourself a winner. Recipe from Tyler's Ultimate, by Tyler Florence
Provided by dojemi
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 839, Fat 35.6, SaturatedFat 4.7, Cholesterol 1.7, Sodium 222.7, Carbohydrate 110.7, Fiber 8.5, Sugar 12, Protein 21.5
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-STYLE PASTA WITH SARDINES
Steps:
- Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
- Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
- Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
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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