pasta siciliana

This is another old pasta recipe that was reputedly one of the mafia bosses favorite dishes and you will see why when you taste it. It has more ingredients than most of our pasta dishes but well worth it.

What you need

1 medium onion finely chopped
1 small eggplant peeled and chopped into squares(2cm)
1 green pepper chopped
1 teaspoon capers
45g anchovy fillets
milk to soak anchovies
10-12 black olives
80ml olive oil
2 cloves garlic crushed
2 tines peeled chopped tomatoes
1 -2 teaspoons chopped fresh basil
Palm full of chopped parsley
Pepper to taste

The process

First soak the anchovy fillets in milk for about 10 minutes and drain well to remove excess salty taste, chop into small pieces. Remove the pips from the olives, chop the olives and the capers.

Heat the oil in a pan over a medium heat and add the onion, eggplant and chopped peppers, stir until the eggplant softens. Add the garlic tomatoes and the basil then bring to the boil, cover, reduce heat and simmer for about 30 minutes.

Add the anchovies, olives, capers and parsley and season with a little more pepper if needed and cook with the lid on for another 5 minutes.

It is best served with spaghetti or penne with parmesan shavings. Its really good!!