Spaghetti Siracusani Recipes

Steps:

• Heat 3 tablespoons of the evoo in a skillet.
• Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
• Transfer to a serving bowl and stir in cheese. Set aside.
• Add remaining tablespoon of evoo to the skillet and heat.
• Add garlic and sardines and cook and stir until sardines are broken up.
• Dissolve tomato paste in warm water.
• Add to sardine mixture together with pepper.
• Combine and remove from heat.
• Toss sauce with hot cooked pasta.
• Add 1/4 cup of the breadcrumbs and toss again.
• Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.

Steps:

• Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
• Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
• Remove and discard the bay leaves.
• Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

Steps:

• Heat oil and add garlic.
• Cook gently.
• Add tomatoes, anchovy, capers and olives.
• Simmer.
• Stir in basil.
• Season.
• Cook pasta in boiling, salted water whilst sauce is simmering.
• Drain and serve.

Steps:

• Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.