Spaghetti Siciliana

Name: Spaghetti Siciliana
Cook time: 1 h
Yield: 4-6
Cuisine: Italian
Ingredients: 60ml (¼ cup) olive oil; 1 brown onion, finely chopped; 2-3 garlic cloves, finely chopped; 2 baby eggplants, sliced; 1 yellow and 1 green capsicum, cut into thin strips; 1 zucchini, sliced; 400g tin chopped tomatoes; 2 ripe tomatoes, peeled, seeded and chopped; 1 tbsp capers, rinsed and chopped; 4-5 anchovy fillets, drained and chopped; 40g (⅓ cup) black olives, pitted and sliced; 500g dried spaghetti; torn basil, to garnish; grated parmesan cheese, to serve

August 30, 2018

easyTime:30 mins - 1 hourServes:4-6

Bursting with barely cooked vegetables, this pasta is a quick and nutritious option. If you want a vegetarian version, simply omit the anchovies and add some dried chilli flakes instead if desired. Fettuccine and bucatini could also work well in this dish if you want a change from spaghetti.

Ingredients

60ml (¼ cup) olive oil
1 brown onion, finely chopped
2-3 garlic cloves, finely chopped
2 baby eggplants, sliced
1 yellow and 1 green capsicum, cut into thin strips
1 zucchini, sliced
400g tin chopped tomatoes
2 ripe tomatoes, peeled, seeded and chopped
1 tbsp capers, rinsed and chopped
4-5 anchovy fillets, drained and chopped
40g (⅓ cup) black olives, pitted and sliced
500g dried spaghetti
torn basil, to garnish
grated parmesan cheese, to serve

Method

Step 1
Heat the oil in a large frying pan. Add the onion, garlic and eggplant and cook over medium heat for 5 minutes, or until the onion and eggplant are soft. Add the capsicum and zucchini and cook for a further 3 minutes.
Step 2
Add the tinned and fresh tomatoes and simmer for 20 minutes. Add the capers, anchovies and olives and simmer for 10 minutes, or until the sauce thickens slightly.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Drain well.
Step 4
Toss the sauce through the pasta, garnish with the basil and serve with the parmesan cheese.