Syracusan pasta: the recipe for a rich and fragrant Sicilian starter

The Syracusan pasta is a rich and tasty starter, a typical dish of the splendid city located on the Ionian coast of Sicily. A simple and fragrant recipe made from a delicious Syracusaine sauce, a condiment made from aubergine, peppers, Cherry tomatoes, anchovy, olives, capers, caciocavallo And basil; as for the shape of the pasta, you can however use the spaghetti, I fusilli or the prickly, according to your availability.

You can replace the caciocavallo with cacioricotta and cherry tomatoes with copper tomatoes, you can also use a little anchovy sauce, if you prefer, in place of the anchovies in oil.

If you are looking for a simple and tasty recipe, also try the pasta with breadcrumbs, anchovies – anciova in Sicilian – garlic, extra virgin olive oil and toasted breadcrumbs. If, on the other hand, you like tradition, you can’t miss the recipe for pasta alla Norma, made with fried eggplant sauce, tomatoes, grated ricotta and basil.

How to prepare Syracusan pasta

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Wash the peppers under running water (1). Divide them in half, remove the seeds and filaments and cut them into strips. Wash the eggplant, peel it and cut it into cubes (2). Divide the cherry tomatoes in half and set aside (3). Brown the garlic in a pan with extra virgin olive oil.

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Add the anchovies to the pan and cook for a few seconds (4). Add the peppers, eggplant, cherry tomatoes and cook over medium heat for about 15 minutes, stirring occasionally. Then add the desalted capers, the pitted olives and the basil, continuing to cook for a few minutes. Cook the pasta in plenty of salted boiling water (5). Drain it al dente and add it to the sauce to give it flavor. Your Syracusan pasta is ready to be served sprinkled with grated caciocavallo and a few basil leaves (6).

storage

It is advisable to consume Syracusan pasta immediately after preparation. You can, however, prepare the sauce in advance and cook the pasta just before serving your dish.