Spaghetti alla Siracusana is our first recipe of a new column 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
- 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
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!
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