Spaghetti alla Siciliana

  • 13/05/2013
  • Moderate difficulty
  • 6
  • 40 min

Italian cuisine is worldwide known thanks to pasta and pizza. The Mediterranean cuisine is rich in tomatoes, olives, cheese, various pasta, fish, meat and wine.

Ingredients

  • 20 g anchovy filets
  • 100 ml milk
  • 80 ml Extra Virgin olive oil
  • 120 g onion
  • 1 eggplant (230 g)
  • 1 green pepper (150 g)
  • 2 cloves garlic
  • 2 cans Chopped Tomato (2 x 400 g)
  • 1 tablespoon poon freshly chopped basil leaves
  • 2 black olives
  • 350 g spaghetti
  • coarse marine salt
  • 1 tablespoon Vegeta
  • sweet basil

Preparation

  1. 1.
    Put the anchovies in a small bowl, pour milk until covered and let them rest for 10 minutes to draw out the salty taste. Wipe them dry and chop.
  2. 2.
    Heat the oil in a frying pan. Add chopped onion, pepper and eggplant cut in cubes and fry them over the higher heat till becoming soft.
  3. 3.
    Then add garlic and 1 tablespoon Vegeta and continue frying over the low heat for 10 minutes.
  4. 4.
    Cook the spaghetti in a large quantity of boiling water seasoned with salt.
  5. 5.
    Add anchovies, olives, capers and chopped tomatoes to the sauce and cook uncovered for the next 5 minutes.
  6. 6.
    Then add pasta just cooked and let it sauté briefly.

Serving

Add a few drops of cold olive oil to the spaghetti alla siciliana, sprinkle them with sweet basil leaves and serve.

Little secret

Move the pasta right out of the hot water into the pot with the sauce. In this way you will add with the pasta also a bit of starch which will naturally add density to the sauce.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 365 / 1.526 - -
Fat g 23,01 - -
Carbohydrates g 33,95 - -
Dietary fibre g 6,15 - -
Protein g 9,33 - -
Salt g 4,25 0 0
Vitamin A μg 1.917,99 48 38
Vitamin D μg 20,31 10 10
Niacin mg 5,16 37 26
Pantothenic acid mg 0,53 8 8
Potassium mg 1.013,28 27 27
Calcium mg 167,05 17 17
Phosphorous mg 112,93 14 14

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)