Best 6 Spaghetti Siracusani Recipes

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Spaghetti siracusani is a traditional Sicilian pasta dish that is made with a simple tomato sauce, eggplant, and ricotta salata cheese. The dish is said to have originated in the city of Syracuse, and it is still a popular dish in the region today. The flavors of the eggplant and tomato sauce pair perfectly with the salty ricotta salata, and the dish is a great way to enjoy the fresh produce of Sicily.

Check out the recipes below so you can choose the best recipe for yourself!

SARDINIAN SPAGHETTI



Sardinian Spaghetti image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese

Steps:

  • Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
  • Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
  • Remove and discard the bay leaves.
  • Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

SICILIAN SPAGHETTI



Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

  • 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.
  • Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  • Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  • Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SPAGHETTI ALLA SIRACUSANA



Spaghetti Alla Siracusana image

Something different to do with sardines! They blend into the other flavors, so this is not an overtly "fishy" taste. This is not saucy, rather it just dresses the pasta and the bread crumb mixture adds texture as well as flavor. From Food and Wine magazine.

Provided by graffeetee

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 lb spaghetti
1/4 cup extra virgin olive oil
3/4 cup fresh breadcrumb
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated
1 (3 3/4 ounce) can sardines in oil (I use skinless boneless)
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup water
1/4 teaspoon pepper

Steps:

  • Heat 3 tablespoons of the evoo in a skillet.
  • Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy.
  • Transfer to a serving bowl and stir in cheese. Set aside.
  • Add remaining tablespoon of evoo to the skillet and heat.
  • Add garlic and sardines and cook and stir until sardines are broken up.
  • Dissolve tomato paste in warm water.
  • Add to sardine mixture together with pepper.
  • Combine and remove from heat.
  • Toss sauce with hot cooked pasta.
  • Add 1/4 cup of the breadcrumbs and toss again.
  • Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.

SPAGHETTI SIRACUSANI



Spaghetti Siracusani image

Make and share this Spaghetti Siracusani recipe from Food.com.

Provided by Y Wrach

Categories     Spaghetti

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 clove crushed garlic
1 can chopped tomato
1 chopped anchovy fillet
1 teaspoon capers
25 g black pitted olives
1 tablespoon basil leaves
1/2 lb spaghetti

Steps:

  • Heat oil and add garlic.
  • Cook gently.
  • Add tomatoes, anchovy, capers and olives.
  • Simmer.
  • Stir in basil.
  • Season.
  • Cook pasta in boiling, salted water whilst sauce is simmering.
  • Drain and serve.

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

SPAGHETTI SYRACUSE STYLE



Spaghetti Syracuse Style image

Categories     Pasta     Tomato     Vegetable     Vegetarian     Lunch     Basil     Eggplant     Bell Pepper     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 11

1 1- to 1 1/4 -pound eggplant, cut into 1/2-inch cubes
1 large yellow bell pepper
2 pounds tomatoes
1/2 cup olive oil
2 large garlic cloves, flattened
4 anchovy fillets, chopped
4 ounces brine-cured black olives (such as Kalamata), pitted, coarsely chopped
12 large basil leaves, finely chopped
2 tablespoons drained capers
1 pound spaghetti
1/2 cup packed fresh grated Pecorino Romano cheese

Steps:

  • Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
  • Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.

Tips:

  • Use the freshest ingredients possible. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different ingredients. There are many ways to make spaghetti Siracusani, so feel free to add your own personal touch.
  • Cook the pasta al dente. This means that it should be cooked until it is just tender, but still has a little bit of a bite to it.
  • Don't overcrowd the pan when cooking the pasta. This will prevent it from cooking evenly.
  • Use a good quality olive oil. This will add a lot of flavor to your dish.
  • Don't overcook the sauce. It should be cooked until it is just heated through.
  • Serve the spaghetti Siracusani immediately. This is when it will be at its best.

Conclusion:

Spaghetti Siracusani is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pasta, and it is also a very budget-friendly meal. If you are looking for a new and exciting pasta dish to try, spaghetti Siracusani is definitely worth a try.

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