Fusilli alla Siciliana
I do go to Sicily and have never seen this recipe there, but whether it is authentic or not (I would like to find out what you think), I truly love it and everyone that has had it has complimented me for it. It is the lengthiest recipe in my arsenal so far. I have to allow two hours for it, but it is definitely worth it. If it shouldn’t be called Fusilli alla Siciliana, what should its name be?
1 pack of Fusilli
1 About 25 pitted black olives – more ok
5 anchovies (fillets)
4 cloves of garlic
1 Red Pepper
1 Tablespoon Capers
1 kg Roma Tomatoes
1 Tablespoon Parsley
4 Tablespoons Olive Oil – more ok
5 Minced Peperoncini (small red hot peppers) – less ok
Salt to taste
Pepper to taste
- Peel the eggplant and cut it in small cubes (1/2 inch max). Sprinkle some coarse salt and apply a weight over it. This will rid any bitter taste. I don’t overdo this step.
- Char the red pepper’s peel by placing in over a flame. Otherwise bake in the oven for 30-45 minutes until the peel separates. Eliminate the peel. I do this at 400 degrees Fahrenheit.
- Clean the anchovies (remove any bones).
- Wash the tomatoes and cut up. I always boil the tomatoes, peel them and cut up. My method requires that I purchase more than the suggested 1kg. It is also time consuming but worth it!
- In a large pan sauté the garlic in the olive oil. The recipe says to eliminate the garlic, but I leave it in.
- Add the eggplant cubes and let them cook a little while.
- Add the cut up tomatoes and cook for 15 minutes (medium heat).
- When the 15 minutes are up, add to the sauce the chopped red pepper, the capers, the anchovies, and the chopped olives. Cook for another 15 minutes.
- This is a good moment to boil the water for the fusilli.
- Before removing the sauce pan from the fire, add the minced parsley and minced pepperoncino.
- Mix the drained fusilli with the sauce and serve in deep pasta dishes. Eat while hot!