Best 4 Sicilian Tomato Sauce Recipes

ZITI WITH SICILIAN-STYLE TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
• Add the bell pepper and garlic, and cook until softened, about 5 minutes.
• Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
• Add the basil and keep warm over low heat.
• Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
• When the pasta is cooked, drain it and place in a shallow serving bowl.
• Add the sauce, sprinkle with grated cheese, and toss gently.
• Serve immediately.

SICILIAN TOMATO SAUCE

Steps:

• Heat the olive oil in a heavy saucepan.
• Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
• Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• May be served with fish, chicken or cold meats.
• Serve hot or cold.

MOM'S SICILIAN TOMATO SAUCE

Steps:

• 1. In a food processor, lightly blend tomatoes.
• 2. Brown garlic and onions in olive oil for 3 to 5 minutes until softened.
• 3. Add tomatoes and basil and bring to a boil.
• 4. Simmer 25 to 30 minutes, uncovered. Ladle over hot, cooked noodles. (Let cool to room temperature before refrigerating.)

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.