Sicilian Spaghetti Recipe

From Dorothy McNett's Recipe Book.

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Sicilian Spaghetti

From Dorothy McNett's recipes at This is such a wonderfuil and typical taste of Sicily, with anchovies. tuna and capers and of course tomatoes!

1 eggplant, medium
1/2 cup extra virgin olive oil
10 - 12 or so of pitted green olives, chopped
1 can anchovy fillets, chopped
1 can solid white tuna (3 - 4 oz.) chopped
2 red ripe tomatoes, chopped
1 tablespoons capers
3 - 4 green onions, finely sliced
1/2 cup fresh basil, snipped
3 - 4 tablespoons fresh parsley, snipped
1 pound spaghetti
10 - 12 baby cherry tomatoes for garnish, sliced in half

Wash and peel the eggplant and then finely chop it. In a large saute pan heat the olive oil and then cook and stir the eggplant about 3 minutes or so. Stin in the chopped olives, anchovies, tuna, tomatoes, capers, onions, basil and parsely. Cook and stir about 2 - 3 minutes and then set aside while you cook the spaghetti in a large pasta pot of boiling salted water until tender. Drain the spaghetti and place in a beautiful bowl and toss in the sauce. Garnish with the cherry tomates and serve!

Recipe created 2018-03-19.

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