Spaghetti Sicilian Style
Ingredients
- 1/2 c. olive oil ⓘ
- 2 cloves garlic, peeled and quartered ⓘ
- 1/2 medium size eggplant, pared and diced ⓘ
- 6 large ripe tomatoes, peeled and coarsely chopped ⓘ
- 2 green peppers ⓘ
- 1 Tbsp. chopped fresh basil or 1/2 tsp. dried sweet basil ⓘ
- 1 Tbsp. capers ⓘ
- 4 anchovy fillets, cut in small pieces ⓘ
- 12 ripe olives, pitted and halved ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 lb. spaghetti ⓘ
Instructions
- Heat olive oil in a skillet.
- Stir in garlic.
- Remove garlic from oil when brown.
- Stir eggplant and tomatoes into skillet; simmer for 30 minutes.
- Cut peppers vertically in half.
- Remove membranes and seeds.
- Place peppers under broiler, skin side up, to loosen skin.
- Peel off skin.
- Slice peppers and add to tomato mixture.
- Stir basil, capers, anchovies, olives, salt and pepper into tomato mixture.
- Cover the skillet and simmer 10 minutes or until sauce is well blended and thickened.
- Cook spaghetti according to package directions and drain.
- Immediately pour sauce over spaghetti and serve.
- Makes 6 servings.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).