sicilian taste

Spaghetti alla Siracusana is our first recipe of a new column, Sicilian Taste, on our refreshed blog where we’ll share all the best recipes from our island.

Eating Sicilian – Spaghetti alla Siracusana Recipe

Preparation: 30 minutes
Cooking time: 15 minutes
Serving: 4
Difficulty: *


  • 1 dl extra virgin olive oil
  • 600 gr spaghetti
  • 30 gr. Salted caper
  • 600 gr tomato
  • 2 yellow pepper
  • 5 black olives
  • 2 eggplant
  • 4 anchovies or salted anchovies
  • 2 clove garlic
  • salt
  • pepper


Cut the pepper and tomatoes into small strips and the aubergine into small cubes.

In the meantime, stone the olives and wash and chop the capers.

Put 3 tablespoons of oil in a pan, the whole garlic clove, the desalted anchovies, boned and cut into pieces, the aubergine and the tomato.

After a few minutes, when the ingredients are well mixed together, add the olives, the chopped basil leaves, the pepper strips, the capers and a pinch of salt. Stir and cook on a low heat covered pan for 10 minutes.

Cook the spaghetti in plenty of boiling salted water for a few minutes, drain and season with the prepared sauce, sprinkling with plenty of grated caciocavallo.

Your Spaghetti alla Siracusana are ready to be served!

Buon appetito!

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