SicilianItalian
Tortiglioni alla Siracusana
by Casa Pappagallo · 705K subscribers on YouTube
Tortiglioni alla Siracusana is a very tasty first course typical of the Sicilian tradition, featuring eggplant, bell peppers, tomatoes, capers, and anchovies in a flavorful sauce.
- Difficulty
- easy
Ingredients
11 items- Olive Oila generous drizzle
- 2 pcsGarliccloves
- 1 pcsEggplantmedium, cut into cubes
- Bell Peppersabout the same amount as eggplant, cut into pieces
- Tomatoripe tomatoes, chopped
- Capersto taste
- Anchoviesanchovy fillets, to taste
- Saltto taste
- Basilfresh, abundant, divided
- Tortiglionipasta, for 2 servings
- Pecorinograted, to taste
Method
- Heat a generous drizzle of olive oil in a pan over medium heat and add two cloves of garlic to infuse the oil.
- Cut the eggplant into small cubes and add them to the pan.
- Cut the bell peppers into similar-sized pieces and add them to the pan.
- Sauté the vegetables until softened, being careful not to burn them.
- Add the chopped tomatoes, capers, anchovy fillets, a pinch of salt, and a generous amount of fresh basil. Stir well.
- Cook the sauce over medium-low heat, covered, for at least 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the tortiglioni pasta until al dente, draining slightly earlier than usual.
- Remove the garlic cloves from the sauce.
- If the sauce is too dry, add a little pasta cooking water. Then add the drained pasta to the sauce and toss well.
- Add a handful of fresh basil and grated pecorino cheese to taste. Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
