Total Time: 30 minutes
Spaghetti alla Siciliana a recipe with the taste and colors reminders of the rich bounty of the Sicilian sunny land. It’s a great vegetarian association with satisfying delicious results.
Ingredients for 4 people:
- 3/4 pound spaghetti
- 4 ounces olive oil
- 2 cloves of garlic
- 4 ounces red peppers cut in strips
- 4 ounces of zucchini cut in cubes
- 4 ounces eggplant cut in cubes
- 4 ounces of tomato purée
- 1/2 teaspoon ot red pepper flakes
- 12 leaves basil
- 6 ounces mozzarella cut in small cubes
- 1/2 cup parmesan
Start by putting on the stove pot with water to boil pasta.
Use a large pan or even a wok where you’ll finish the spaghetti. Put oil and brown garlic lightly, then remove.
Toss pepper and zucchini in the pan first and cook at medium-high heat. After 4-5 minutes, add eggplants and cook with zucchini and peppers stirring all for about five minutes more.
Then add tomato purée and 1/2 cup of hot water from the pasta that should be hot by now. Stir all. Add salt and hot red pepper flakes and cook for 8-10 minutes more at low heat, adding some more hot water if needed. Tear basil leaves into sauce when done.
Drain pasta when about done as it’ll finish cooking when mixed with sauce. Save a cup of water from pasta as it may be needed when mixing with sauce. Pour pasta into pan still keeping at low heat. Mix all well for about 1 minute adding parmigiano and mozzarella cubes which will partially melt. Turn heat off and serve at once.
Note: have the water boiling, ready for the pasta as you add tomato purée to vegetables in the pan, so sauce and pasta will be ready about the same time.