Spaghetti Alla Siciliana
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 1 small eggplant (s)
- 1 zucchini
- 1 large onion (s)
- 3 cloves garlic
- 3 large tomato (s)
- 650 g pasta (spahetti)
- 100 g parmesan, fresh or pecorino
- 4 tablespoon olive oil
- salt and pepper
- Basil, fresh
- chili
Print Recipe
Pin Recipe Instructions
- First cut all the vegetables into small pieces. Dice the onion, garlic, aubergine, peeled tomatoes and zucchini. Cut the peppers into fine strips. In a heavy saucepan a good 4 tablespoon. Heat olive oil until very hot. First sweat the eggplant. Then add the peppers and zucchini. Fry the vegetables for a good 5 minutes. Then remove the vegetables and sweat the onion with the garlic until translucent. Then add the vegetables again and add the diced tomatoes. Simmer everything for 20-25 minutes over medium heat until the sauce has a thick consistency. Season to taste with salt, pepper, chilli and fresh basil leaves and pour over the spaghetti. Mix in well and sprinkle with plenty of parmesan before serving.
- It goes well with Italian red wine and ciabatta bread.
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