Spaghettini with Eggplants
This dish is made very quickly and from start to finish should take less than one hour.
This sauce has characteristics and flavors different from similar sauce originally made in other parts of
The province of Trapani is the largest producer of capers and anchovies and these two fundamental components of the
local economy give this sauce a distinctive taste when combined with the eggplants, peppers, olives and
This blend of flavors makes this a favored pasta dish to all discriminating gourmets.
It is copied all over Sicily and it is customary to call it Spaghettini alla Siciliana.
1 lb. spaghettini
1 Italian eggplant cut in 1 inch cubes, sprinkle with salted and place in colander for 30
1 can 14 oz. Italian peeled tomato cut in small pieces with
6 tablespoons of olive oil
3 clove of garlic, whole
2 salted anchovies, washed, boned and cut in small pieces
2 tablespoons of capers, rinsed well
10 pitted black olives cut in half
2 sweet peppers, top cut off; seeds removed and cut in small
12 chopped basil leaves
Salt and pepper to taste
Over high heat, in a sauté pan combine the olive oil, garlic and the anchovies. Cook for 2 minutes and add the
capers, olives and peppers. Pat the eggplants dry with a rag or paper towels and add to the sauce. Turn and cook
for 5 minutes.
Add peeled tomato sauce and basil, taste for salt and pepper and cook for 10 minutes. Simmer until ready to
The Pasta Trapani Style
Cook al dente the spaghettini in abundant salted water following manufacturer recommendation.
When pasta is cooked, drain and return to the pot. Keeping on a low flame, toss in half of the sauce.
Pour spaghetti in a warm large serving bowl, or make individual portions, top with the remaining tomato sauce and
This pasta is served without cheese; place a pepper mill on table.